Recipe courtesy of Geoffrey Zakarian
Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 795
- Total Fat
- 55 g
- Saturated Fat
- 24 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 31 g
- Cholesterol
- 215 mg
- Sodium
- 1178 mg
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 795
- Total Fat
- 55 g
- Saturated Fat
- 24 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 31 g
- Cholesterol
- 215 mg
- Sodium
- 1178 mg
Ingredients
Directions
- Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
- In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
- Add the ravioli to the boiling water and cook until tender, about 3 minutes.
- Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
- Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.
