Egg Yolk Raviolo with Pea and Ricotta, Cacio e Pepe (Demo)
Matthew Ryle created this dish for MasterChef UK Professionals Season 18. This egg yolk raviolo is a single, generous pasta parcel filled with a pea and ricotta mixture seasoned with mint and lemon zest, with a whole raw egg yolk nestled at its centre. Cooked at a gentle simmer for exactly four minutes, the yolk remains just warm and perfectly runny, creating a sauce within the dish when cut open at the table. The cacio e pepe sauce uses oven-toasted whole black peppercorns, equal parts Parmesan and Pecorino Romano, starchy pasta water and butter, emulsified over low heat. Monica Galetti called the result 'spot on,' Matt Tebbutt said the egg yolk was 'incredible,' and Marcus Wareing declared it 'sensational.' Chef’s Notes: The Full-Circle Moment Why This Dish Is the Perfect Skills Test Marcus Wareing identified it precisely: “To make raviolo sounds simple enough, but takes so much skill, so much care.” This single dish tests pasta-making, filling technique, egg yolk handling, sealing…
- Time: 75 min
Source: Relaxed Recipes
Ingredients
- MAKE THE PASTA DOUGH
- Mound the flour on a clean work surface and create a deep well in the centre. Ad
- TOAST THE PEPPERCORNS
- Spread the whole black peppercorns on a small baking tray. Toast in a preheated
- MAKE THE PEA & RICOTTA FILLING
- Blanch the peas in boiling salted water for 2 minutes, then refresh immediately
- ROLL THE PASTA
- Divide the rested dough in half . Roll through the pasta machine, starting at th
- ASSEMBLE THE RAVIOLO
- Place a pasta square on a lightly floured surface. Spoon a generous mound of fil
- BEGIN THE CACIO E PEPE SAUCE
- In a wide, shallow pan over low heat, melt the butter. Add the cracked toasted p
- COOK THE RAVIOLO
- Bring a large pot of well-salted water to a gentle simmer — not a rolling boil,
- FINISH THE SAUCE AND PLATE
- With the pepper butter pan on very low heat , add the reserved starchy pasta wat