The Amazing giant Raviolo!

Updated: Apr 28

A new danish episode of MasterChef podcast is out, and this time with the talented and passionate michelin star chef Jonathan Berntsen. Even though you don't understand danish, you can still get his amazing recipe for the giant raviolo we made, get the recipe in english and danish beneath.

Also do check out Jonathans Amazing new restaurant The Samuel and if you get a chance - crack the piggy bank and go and eat there, I know I will.


Raviolo by Chef Jonathan Berntsen

Ingredients:


For the pasta dough

- 200 g semolina flour

- 7 large egg yolks

For the filling

- 8 large dried morels 8 (or a mushroom alternative)

- high quality olive oil

- ½ shallot onion

- 1 clove of garlic

- 4 twigs fresh thyme

- 3 sprigs Rosemary

- 50 g Roasted pine nuts

- 250 g ricotta

- 1 egg for brushing

- Plenty of Parmigiano-Reggiano

- Lots of fresh basil



HOW TO MAKE THE PASTA DOUGH


Pasta dough - part 1

- on a clean table top, combine the semolina flour and 7 large egg yolks together until you have a firm dough.

- Wrap the pasta dough in cling film and let it rest for half an hour at room temperature.


Filling

Soak the morels in boiling water for 30 minutes.

Rinse them well and slice them into thin slices.


Fry the morels at medium high heat with the shallots, garlic, rosemary and thyme, add the pine seeds and saute until they are golden brown.

Turn of the heat and let the filling cool down a bit, then add ricotta enough for it to stick together, Season with salt, pepper and olive oil.

Pasta part 2

Shape the dough into a long sausage and flatten it with your fingers, so that it fit's in the pasta machine.

Dust the dough with a little flour so that it does not get stuck in the machine.