Recipe: Ravioli Verde “Stonehenge” | sabato

Chef and art historian Matthew Biodart revisits art news in the kitchen. This week: A map of the prehistoric sky seen at Stonehenge.

© Piet De Kersgieter

“At first I thought it was a work by Paul Klee or Alexander Calder, but the Nebra disk is 3,600 years old, making it the oldest representation of the night sky. This remarkable 30cm object, discovered in Germany in 1999, is one of the centerpieces of the exhibition “Stonehenge”. In the British Museum. Bronze studded with golden figures representing the sun, moon and stars, I was inspired by this green ravioli, decorated with bits of spiced yellow carrot and curry emulsion.

Stonehenge Green Ravioli

Recipe

  • 350g flour
  • 150 grams of semolina flour
  • 260 grams of egg yolk
  • 25gm of cole spinach
  • To prepare the spinach cole, boil the spinach for 5 minutes, then cool it in ice water. Then wring them out in a towel to remove excess water.
  • Blend everything in a blender and store in the refrigerator or for later use in the freezer.
  • Combine all dough ingredients in a food processor fitted with a dough hook. Continue to knead the dough by hand again, preferably for 20 minutes on a floured work surface.
  • Cover the dough with cling film and let it rest for at least 24 hours.
  • Roll out the dough with the pasta maker, and use the same position twice, until you reach position 1.
  • 250 grams of ricotta
  • 1 lemon
  • 2 tablespoons olive oil
  • Black pepper
  • 10g finely chopped mint
  • 10 grams finely chopped coriander
  • 10 grams finely chopped parsley
  • coarse sea salt
  • Grate the lemon peel over the ricotta and mix with all the other ingredients.
  • Salt to taste. (You do not need lemon juice for this lotion.)
  • Ravioli shape as in the picture.
  • Boil them for 1 minute, then pass them in a little melted butter.

3 – soaked carrots

  • 100 grams of sugar
  • 200 grams vinegar
  • 300 grams of water
  • 1 yellow carrot
  • Boil sugar, vinegar and water. to calm down.
  • Cut the carrots into thin slices. Put them in cold salt water and let them soak for at least an hour.
  • Dry it by patting it and then cutting it as shown in the picture.

4 – curry emulsifier

  • 50 grams of mayonnaise
  • 50 gm greek yogurt
  • 10 grams of curry
  • Mix all ingredients and place in a piping bag.
  • Garnish with ravioli marinated carrots. Extrud the “stars” of the curry emulsion on the ravioli.

“The World of Stonehenge” until 17 July at the British Museum in London.

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