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.


Roll the pasta dough through the machine on the lowest setting, then fold the long strip of pasta dough and roll it through again to flatten it.

Next roll the dough through the pasta machine, thinner and thinner for each time.

Finish on the second thinnest setting.

- Jonathan prefers to finish on second thinnest option - that's why.

Filling the Raviolo

- When the pasta dough is the correct thickness, powder the underside of the dough so that it does not stick to the table top when the ravioli are to be stuck out

- The pasta dough is divided into two equal parts, so you have a lower part and an upper part for your ravioli

- The base is brushed with half egg, half water

- The filling is placed in the middle like small mountains

- The upper part is laid over and shaped around the filling - use a cup or class to press down over the filling to seal it inside the Raviolo.


All air is squeezed out and the ravioli are cut out in the desired shape when they are tightly closed - use a larger glass or cup as a measure and then use a sharp knife to cut around the raviolo.

Cooking

- The ravioli are cooked for about 2½ minutes depending on the size

- Served with ridiculous amounts of Parmigiano-Reggiano and fresh basil


tired but happy chefs :D

Tip:

- Make your ravioli relatively large, so that you can just serve a single raviolo with an appetizer

- Excess pasta dough can easily be rolled into films and saved - pasta dough can be stored frozen!




Opskrift på Dansk


Jonathan Berntsens raviolo med morkelfyld


Ingredienser:


Til Pastadej

- 200 g durum mel

- 7 store æggeblommer



Til fyld

- 8 store tørrede morkler

- God olivenolie

- ½ skalotteløg

- 1 fed hvidløg

- Timian

- Rosmarin

- Ristede pinjekerner

- 1 bøtte ricotta

- 1 æg til pensling

- Parmigiano-Reggiano

- Masser basilikum



Fremgangsmåde:

Pastadej - del 1

- 200 g mel og 7 store æggeblommer røres stille og roligt sammen, indtil du har en fast masse

- Pak pastadejen ind i film, og lad den hvile i en halv time


- Mens pastadejen hviler, laves morkelfyldet


Morkelfyld

- 8 store tørrede morkler udvandes, renses og skæres rustikt

- Morklerne ristes af i en god olivenolie med ½ snittet skalotteløg, 1 fed snittet hvidløg, lidt timian og rosmarin og nogle hakkede ristede pinjekerner

- Når fyldet er færdigt, afkøles det en smule, før en passende mængde ricotta vendes i massen

- Fyldet er klar!


Pasta del 2

- Når pastadejen har hvilet, formes dejen til en lang pølse og rulles ud i en bane, så den er klar til at blive kørt på pastamaskinen

- Dejen pudres med lidt mel, så den ikke sidder fast i maskinen

- Start med at køre pastadejen på laveste indstilling på pastamaskinen, og kør den så tyndere og tyndere


- Jonathan foretrækker at slutte på anden tyndeste indstilling


- Når pastadejen er den korrekte tykkelse, pudres undersiden af dejen, så den ikke sidder fast på bordpladen, når raviolierne skal stikkes ud

- Pastadejen deles i to lige store dele, så du har en underdel og en overdel til dine ravioli

- Underdelen pensles med halv æg, halv vand

- Fyldet placeres i midten som små bjerge

- Overdelen lægges henover og formes udenom fyldet

- Al luft trykkes ud, og raviolierne udstikkes i den ønskede form, når de er lukket godt til


Tilberedning

- Raviolierne koges i cirka 2½ minut afhængig af størrelsen

- Serveres med rigelige mængder Parmigiano-Reggiano og basilikum


Tip:

- Lav dine ravioli forholdsvis store, så du ved en forret kan nøjes med at servere en enkelt raviolo

- Overskydende pastadej kan nemt rulles ind i film og gemmes – pastadej kan nemlig opbevares på frost!


Husk at følge Jonathan på instagram, der er massere af god inspiration at hente der og på alle hans dejlig restauranter.



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Big Hugs Hannah