- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 3 servings
Ingredients
Eight 6-by-6-inch sheets fresh pasta
1 large egg, beaten
2 balls burrata, cut into 16 pieces total
1 bunch fresh basil
Kosher salt and freshly cracked black pepper
1 1/2 cups San Marzano tomato sauce
1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons grated Parmigiano-Reggiano
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.
