This Burrata Ravioli with Fresh Tomato Sauce is a show stopping supper! Handmade fresh ravioli is filled with burrata and basil, and topped with a fresh cherry tomato sauce. Summer simplicity!
Handmade Pasta Isn’t As Difficult As You May Think
A bold title, I admit.
While I understand that some people “don’t like cooking”, “can’t follow a recipe”, or “burn everything they make”, I’m here to challenge those excuses and push you juuuust outside your comfort zone.
You ready?
Making Homemade Pasta
When I say “homemade pasta”, I would argue that most automatically picture an elaborate and time consuming process that is stressful and messy. Does that sound familiar?
What if I were to tell you that homemade pasta could be yours in just TWO INGREDIENTS? Intrigued? Pull up a chair.
First Things First: Pour The Prosecco
As taught to me in a cooking class in Amalfi last summer, Prosecco makes you cook better. It’s a fact.
Truly though, if you’re making homemade pasta, this needs to be an event. Pour some bubbles, grab a glass of your favorite wine, or fix a seltzer with citrus. Turn on your favorite tunes (or get really in the zone with an Italian playlist!) and settle in: we’re making pasta.
How To Make Pasta
As mentioned, you’ll need just two ingredients when making your own pasta: flour and water. That’s it! I opt for a semolina flour, which includes higher protein compared to a standard all-purpose flour.
Forming a mound of the flour on a clean working space, you’ll create a well for the water. After very carefully pouring it in to the flour, you’ll gently mix it together to form a ball of dough. Roll up those sleeves: time to knead! You’ll knead this dough for about 10 minutes (again: you have a drink and music to keep you entertained – no complaining!), until it is pliable and elastic. It rests on the counter while you prepare you fresh tomato sauce!
I have a pasta roller attachment that I use on my Kitchen Aid Stand Mixer, which I love. It makes rolling out the dough super simple and uniform each time. Alternatively, you could use a pasta roller machine, or even a rolling pin (or wine bottle!). Note that rolling your dough out manually will take some time, and be sure to keep extra flour on hand to avoid sticking.
This dough can be used for any pasta – whether you’re making ravioli, fettuccine, or rough hand cut noodles.
The Perfect Sauce
The Perfect SauceIn my opinion, making your own pasta would be a moot point if you didn’t also make your own sauce to accompany it.
Good news: this sauce is truly simple (I promise!) and includes just a handful of delicious ingredients:
- Fresh Cherry Tomatoes
- Olive Oil
- Garlic
- Shallot
- Salt and Pepper
That’s it! Since the pasta dough will be sitting around for a bit, might I suggest pouring another glass, perusing my website (shameless plug), and starting the sauce in about 45 minutes? That way, as it’s simmering away on the stove (can you even imagine the aroma?!), you’ll be making handmade ravioli with sweet Italian accordion in the background.
You’re starting to like the idea of cooking now, aren’t you?
Tried this Burrata Ravioli with Fresh Tomato Sauce recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Burrata Ravioli with Fresh Tomato Sauce
Equipment
- Pasta Roller/Machine
Ingredients
- 200 grams semolina flour, (about 1 cup; see note)
- 120 grams water, (about 1/2 cup and 1 teaspoon)
- 4 oz burrata cheese
- Fresh basil leaves
For the Fresh Tomato Sauce
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 lemon, zested
- 3 cups cherry tomatoes
- 1/2 tsp salt
- Freshly cracked black pepper
- Splash of balsamic vinegar, optional
Instructions
For the Burrata Ravioli
- On a clean work surface, pour flour, using your fingers to form a well in the center of the flour. Very carefully, add water, being careful to not overflow the well. This maky take a couple additions of the water! Using a spoon, gently whisk the flour in the water, making very small circles to slowly incorporate the flour. The mixture will start to thicken, which means it's time to add more water.
- Once all water is incorporated, use your hands to fully incorporate all of the flour together to form a dough. Knead this dough for 10 minutes, until pliable and smooth. Place in a bowl, covering with a towel or plastic wrap. Allow to sit at room temperature for 1 hour.
- Once dough has rested, remove from bowl and return to clean working space. Divide dough in to 8 pieces. Form one piece of dough in to a flattened and oblong shape. This helps when you pass the dough through your pasta machine. If you do not have one, you can roll this dough out using a rolling pin (a wine bottle works great, too!). You will want the dough to be very thin, and almost see through. On my Kitchen Aid Pasta Roller attachment, I roll it out to about a 6. Place 1 sheet of rolled out dough on to a flour-dusted working space. Roll out next piece of dough, and start assembling ravioli.
- Tear burrata in to small pieces, about the size of a quarter. Depending on the length of your rolled out pasta sheet, space pieces of burrata about 1 1/12 inches apart. Top each piece of burrata with a basil leaf.
- Carefully transfer second sheet of pasta dough on top of the burrata-topped pasta sheet, using the edge of your hand to define each ravioli "pocket". Using your fingers, carefully remove any air pockets from your ravioli (excess air will cause them to birst while cooking). Using a fluted cutter or pizza wheel, slice each piece of ravioli, ensuring edges are fully closed. Transfer ravioli to a flour-dusted plate or baking sheet as you make the rest of the ravioli.
- When ready to cook, add 4-5 ravioli to a pot of boiling salted water, taking care to not overcrowd the pot (add fewer if your pot is small). Cook for 3 minutes and plate.
For the Fresh Tomato Sauce
- Add olive oil to a saute pan set over medium heat. Add minced garlic, shallot, and lemon zest sauteeing until fragrant, about 2 minutes.
- Add cherry tomatoes, salt, and pepper, and toss to combine. Add blasamic vinegar if using. Cover, allowing to cook down until tomatoes have burst and liquid has reduced, about 15 minutes.
To Serve
- Top cooked ravioli with fresh cherry tomato sauce, and garnish with fresh basil, salt, and pepper.
Notes
- Semolina flour is a good choice for making handmade pasta due to its higher protein. This yields a more elastic pasta dough. Feel free to substitute all purpose flour if you'd like, though I ave not tested the recipe with this swap!
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission.
Tags: Basil, Burrata, burrata ravioli, cherry tomatoes, featured, garlic, handmade pasta, ravioli, semolina flour, shallot