Preheat an oven to 250°F. Place walnuts on a sheet pan and roast at 250°F for 25 minutes or until lightly browned and fragrant.
In a small heavy bottom pot over low heat place the the walnut oil and mono & diglycerides until the mono & diglyceride flake have melted. (140°F).
In a blender place the walnuts, salt, sugar, and walnut oil mixture. Blend on low until it becomes a smooth puree, about 3 minutes. Remove from the blender and cool completely. Place the walnut butter in a squeeze bottle or small pastry bag with a ¼ inch opening.
To make raviolis, Set an impulse heat sealer to 2, or the second to lowest temperature. Wear gloves to ensure the perfect film discs do not come in contact with water. The final shape of the ravioli will be triangular. Fold a perfect film disc in half to make a semi circle [A]. Place the disc on the heat sealer and seal one side of the triangle [B]. Use the open side of the disc as an opening to fill the ravioli.
Fill the disc with a small amount of walnut butter [C] and seal the other side to finish the triangular shape [D]. Trim any excess perfect film disc with a pair of scissors [E] and serve immediately
Place the vegetable oil in a small bowl and place it in the freezer.
Remove the core from the apples and pick the grapes off the stems. Place apples, grapes, sodium citrate and sugar in a blender and blend well. Allow the juice to sit for 10 minutes before straining through a 250 micron Superbag. Measure 300g (10 ½ oz) of strained apple and grape juice.
In a small bowl dry mix together the carageenan iota, kappa, and locust bean gum.
Pour the apple and grape juice into a heavy bottom sauce pot and sprinkle the dry mixture over the top. Place the juice over medium heat and whisk until it comes to a simmer. Lower the heat to low, this will keep the mixture from setting prematurely. The kappa, iota, and locust bean gum will begin to gel at 160°F, so try to keep the mixture above this temperature.
Remove the oil from the freezer. Draw the liquid into a perfect caviar maker and slowly drop little droplets into the oil. Allow the droplets to set for 1 minutes or until they are solid. Store the spheres in the oil until service.
Mix together the sugar and water in a small heavy bottom pot and bring it to a boil. Remove the syrup from the heat and add the celery to pot. Allow the celery to rest in the syrup for 5 minutes.
Remove the celery from the syrup and place on the mat of a dehydrator. Sprinkle each piece with a small amount of celery salt. Dehydrate for 18 hours at 135°F. If you don’t have a dehydrator place them on a non-stick mat and place them in the oven at 200°F for 2-4 hours or until crispy. Place them in an airtight container until service.