Masterchef UK Professionals

Executive chef, cookbook author and 2018 MasterChef Professionals finalist Matthew Ryle demonstrated a single large egg yolk raviolo: a generous pasta parcel filled with a pea and ricotta mixture, seasoned with mint, lemon zest, salt and pepper, with the peas partially broken down to prevent lumps that could puncture the pasta or burst the parcel. A whole egg yolk was nestled in the centre of the filling before sealing. Pre-made pasta dough was provided to contestants as there was no time to make and rest it from scratch. Matthew rolled the pasta, cut it into squares to allow sealing room, placed the filling and yolk, sealed carefully removing all air, then cut to a disc. Cooked at a gentle simmer for four minutes. The cacio e pepe sauce was begun first: whole black peppercorns were toasted in the oven for five minutes to intensify their flavour, then equal quantities of parmesan and pecorino romano were combined with approximately half a ladle of starchy pasta water and emulsified with butter over low heat. The raviolo was added to the sauce to coat, then plated with a final grating of parmesan over the top. The egg yolk was perfectly warm and just running on cutting.