Burrata Ravioli With Fresh Tomato Sauce

Burrata Ravioli With Fresh Tomato Sauce

Fresh, handmade ravioli is incomparable. When prepared properly, even a cheese filling can be the most fulfilling supper, especially when paired with homemade tomato sauce and ravioli.

The beautiful thing about this recipe is that it allows you to create a dish that rivals anything you’d see in a fancy restaurant.

You may expect a lot of ravioli from this recipe. Some of them are great to use right away, while others are great for freezing and later use. If you have a lot of spare time, you can make twice as many ravioli as the recipe calls for.

If you only need two servings of ravioli, though, you can easily cut the recipe in half. You’d be surprised at how easy it is to make lovely little pillows of cheesy delight at home with just a little bit of work.

Making Burrata Filling

This dish calls for a filling of burrata cheese. Burrata cheese is a luscious cheese with a buttery, milky taste and a texture that mixes a delicate, creamy interior with a soft, fresh outside.

Burrata, which translates to “butter” in Italian, is a mozzarella cheese pouch filled with fresh cheese and/or cream.

Due to this excess liquid, burrata cheese must be drained prior to use. If you don’t drain the cheese, you’ll end up with a filling that makes the dough excessively mushy and prone to breaking.

Simply cut the burrata into pieces and set them on paper towels to drain the excess liquid. There will be no loss of creaminess, only additional moisture.

I did not add additional cheese, but you can add 1-2 tablespoons of freshly grated parmesan if you choose. When it comes to seasoning, salt and pepper are sufficient.

I recommend using a food processor to pulverize cheese into a fine puree. Not only does the food processor give it a pleasing texture, but it also makes it easier to pipe onto the sheets of pasta!

If you do not have a food processor, simply use a fork and extra time to mash the ingredients.

Making Tomato Sauce

Making fresh tomato sauce is simple and tastes better than any canned or store-bought sauce you’ve ever experienced. This sauce will complement the burrata ravioli nicely – why ruin such delicious pasta with store-bought sauce?

You may create the fresh tomato sauce using either fresh or canned tomatoes.

The difference here is that fresh tomatoes must be peeled, which requires more cooking time, but canned tomatoes require substantially less cooking time.

To peel fresh tomatoes, cut a “X” in the bottom of each tomato and immerse it in simmering water for 30 seconds. With a slotted spoon, remove the skin and set aside. Before making the sauce, chop the tomatoes.

Then, in a saucepot or wide skillet, heat some olive oil. Cook until the garlic is aromatic. Cook until the tomatoes are soft, mashing occasionally. Season with salt and pepper and serve with fresh ravioli.

You can leave your sauce lumpy or purée it using a food processor to make it smooth and velvety.

Making Dough

The ravioli dough is a straightforward egg-based dough. Making it only requires kneading the dough until it is smooth. Before rolling out the dough, take careful to give it time to rest.

You can use a rolling pin or a pasta maker to roll out the dough. Although I prefer to use a pasta maker, a rolling pin would work if you don’t have one.

To roll out the dough, make sure you have a sizable, level surface. Use that as a guide to determine the proper thickness of the dough; it should be virtually translucent.

Place about a teaspoon of the cheese mixture to fill the ravioli on the thinner dough, allowing 1 12 inches between each filling.

Another piece of dough should be placed over the cheese, and it should be carefully pressed around the cheese. Use a cookie cutter or a ravioli stamp to cut out the ravioli.

If you’re using a cookie cutter (these ones are fun), you can spray the bottom dough with water before securing the two sheets of dough together to improve the way the edges are sealed.

PRO TIP: To prevent your ravioli from sticking to the surface as you close them, make sure you place them on a surface that has been coated with flour.

Put the ravioli in a pot of gently boiling water to cook them. It is time to remove the ravioli with a slotted spoon when they float to the top. Gently whisk in the freshly cooked ravioli before serving the tomato sauce.

Burrata Ravioli With Fresh Tomato Sauce

1 hour of preparation

Time to cook: 30 minutes

4 servings

Ingredients

Regarding the pasta dough:

3 cups all-purpose flour or “00” flour
1/4 tsp. salt
3 eggs
(3) egg yolks
2/TBS of olive oil
Semolina flour is used to dust.
When filling:

Burrata cheese, 10 ounces
2/TBS of olive oil
To taste, add salt and pepper.
Applied to the tomato sauce:

2/TBS of olive oil
2-4 minced garlic cloves
1 pound of fresh tomatoes
To taste, add salt and pepper.
For the optional garnish:

fresh leaves of basil
Freshly grated parmesan cheese, 4 tablespoons

Instructions

1. Make the pasta dough by combining the flour and salt. Make a well in the center of the mixture and add the eggs, egg yolks, and olive oil.
2. Continue to stir until the dough begins to pull away from the sides. You may use a stand mixer with the dough hook attachment to make this. If necessary, add up to 4 tbsp of water, one tbsp at a time.

3. Scrape the dough onto the kitchen counter and dust with semolina flour. Wrap the dough in plastic wrap and chill for 1 hour while you prepare the cheese filling and tomato sauce.

4. Allow the dough to rest at room temperature for 20 minutes before using.
5. Prepare the cheese filling; cut the burrata. Wrap it in a cloth, press it, and set it aside for 1 hour to drain.
6. Season the cheese with olive oil, salt, and pepper, then mash it or blend it in a food processor until smooth.
7. Make the tomato sauce; if using fresh tomatoes, cut a “X” in the bottom of each tomato. For 30 seconds, immerse tomatoes in simmering water. Peel and cut the tomatoes into small pieces.
8. In a skillet over medium-high heat, heat the olive oil. Cook until the garlic is aromatic.

9. Stir in the chopped tomatoes and seasonings. Cook for 20-30 minutes, or until the tomatoes are tender. If necessary, add water while cooking.
10. To make the ravioli, split the dough into four equal pieces. When utilizing a pasta machine, it is easier to work with smaller pieces. Pull the dough through the pasta machine until it resembles a translucent sheet of dough.

Ingredients

For the pasta dough:

Three cups 00 or all-purpose flour
¾ tsp salt
3 eggs
3 egg yolks
2 tbsp olive oil
Semolina flour for sprinkling

For the filling:

Burrata cheese, 10 oz.
2 tablespoons olive oil
Season with salt and pepper to taste.

For the tomato sauce:

2 tablespoons oil
2-4 minced garlic cloves
1 pound of fresh tomatoes
pepper and salt, to taste

For the garnish (optional):

Basil leaves, fresh
4 tbsp parmesan cheese, freshly grated

Instructions

Make the pasta dough by combining flour and salt. Create a well in the middle and pour in the eggs, egg yolks, and olive oil.
Stir the dough until it begins to pull away from the sides. This can be accomplished with a stand mixer with a dough hook attachment. If necessary, add up to four tablespoons of water, one tablespoon at a time.
Transfer the dough to the kitchen surface that has been coated with semolina flour. As you prepare the cheese filling and tomato sauce, wrap the dough and refrigerate it for one hour.
When you are ready to use the dough, let it sit at room temperature for twenty minutes.
Prepare the cheese filling by dicing burrata. It must be wrapped in a towel, pressed, and left to drain for one hour.
Season the cheese with olive oil, salt, and pepper, and then mash or process it in a food processor until smooth.
Prepare the tomato sauce; if using fresh tomatoes, score the bottom of each tomato with a “X.” Submerge tomatoes for 30 seconds in boiling water. The tomatoes are peeled and chopped into small pieces.
Heat olive oil in a pan over medium-high heat. Add garlic and heat till it becomes aromatic.
Add diced tomatoes and seasonings. The sauce should be cooked for 20 to 30 minutes, or until the tomatoes have softened. If needed, add water during the cooking process.
Prepare the ravioli by dividing the dough into four portions. Using a pasta machine facilitates the manipulation of smaller bits. Pull the dough through the pasta machine until a nearly transparent sheet of dough is produced.
Place the dough sheet on the kitchen counter. Place a spoonful of cheese on the dough, allowing a spacing of 1 12 inches between each.
The second piece of dough is rolled out. The second piece of dough is used to wrap the cheese. Press the dough gently over the cheese filling.
Finally, use a ravioli cutter or a cookie cutter to cut out the ravioli. If using a cookie cutter, firmly press the sides to seal them. Repeat with the remaining filling and dough.
The ravioli should be cooked in a pot of salted, barely boiling water. Add ravioli to the water-filled pot and cook until they begin to float to the surface.
With a slotted spoon, remove the ravioli and add them to the tomato sauce. Gently stir the ravioli.
Warm the ravioli and serve. Garnish with freshly grated parmesan and fresh basil leaves, if desired. Enjoy!

Notes

This recipe yields a lot of ravioli, which you can eat right away or freeze for later.

If you have the time, you can double the ingredients and make enough ravioli to last a while!

If you only need two servings of ravioli, cut the recipe in half.

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