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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Kitchen Academy

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Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil

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3 videos | Geoffrey's Burrata Ravioli (03:09)

Total:: 1 hr
Active:: 30 min

Yield:: 3 servings

Level:: Easy

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Geoffrey's Burrata Ravioli (03:09)

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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

Watch how to make this recipe.

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.

My Private Notes

Name: Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
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