Elpida C. Morfouli is a TV Chef, Culinary Director, and businesswoman with over 22 years of culinary experience, including 13 years immersed in London’s renowned hospitality scene. Trained in gastronomy and pastry arts at École Gastronomique La Chef Levy, she has built a career bridging fine dining, hospitality management, and culinary innovation. Her journey spans leadership roles, including Executive Head Chef at Roseate House London and overseeing F&B operations at the Waldorf Hilton, where she has refined the balance between culinary excellence and operational precision.
Today, Morfouli continues to shape the culinary landscape through a distinctive blend of British influence, refined technique, and modern innovation, bringing creativity, leadership, and entrepreneurial vision to every project she undertakes. This fall, she unveils one of her best seasonal recipes yet, a dish that perfectly captures the earthy, warming flavours of the season.
Here’s how to make it at home.
Celeriac Ravioli with Shimeji and Hazelnuts
Ingredients
• 1 medium celeriac
• 1 box shimeji mushrooms
• 80 g hazelnuts
• 200 g butter
• 500 ml milk
• 150 ml milk + 150 ml cream
• Lemon zest
• Salt
• Freshly ground white pepper
• Pea shoots for garnish
Method
1. Blanch & shape
Cut the celeriac into thin slices; reserve 6 slices for chips. With a round cutter, shape the rest. Blanch in lightly salted milk until just softened but still firm.
2. Make the purée
Dice remaining celeriac into brunoise. Cook in milk + cream with salt until tender. Drain and blend with a little cooking liquid until smooth and silky.
3. Sauté mushrooms & toast hazelnuts
Sauté shimeji in butter, then remove. In the same pan, toast chopped hazelnuts — adding butter as needed — until they reach a warm golden hue (beurre noisette). Set aside.
4. Crisp the “chips”
Julienne 3 of the reserved celeriac slices into fine strips. Fry until golden, then remove and lightly salt.
5. Assemble ravioli
Mix the celeriac purée with sautéed mushrooms. Season with salt, white pepper, and a hint of lemon zest. Place ½ tsp filling on each blanched slice, fold over, and gently press edges to seal. Arrange in a circle on the plate.
6. Finish & garnish
In the center, mound the hazelnuts and remaining mushrooms, then drizzle with beurre noisette. Scatter the fried celeriac hairs, top with pea shoots, and finish with extra lemon zest.
Tip: Serve warm as an elegant starter. Pair it with a crisp dry white wine or Champagne for a luxurious touch.
Images: Chef Elpida C. Mourfouli
