Burrata Ravioli with Fresh Tomato Sauce
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!
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!