Description
Delicate homemade ravioli filled with creamy ricotta and bright lemon zest, served with burst cherry tomatoes and topped with creamy burrata.
Ingredients
- For the pasta dough: 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- For the filling: 1 cup whole-milk ricotta
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the sauce: 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- For serving: 8 ounces burrata cheese
- Fresh basil leaves, torn
- Extra olive oil for drizzling
Instructions
- Make the pasta dough: On a clean surface, mound the flour and make a well. Add eggs and olive oil to the well. Gradually incorporate flour into the eggs until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
- Prepare the filling: In a bowl, combine ricotta, Parmesan, egg, lemon zest, salt, and pepper. Mix well. Cover and refrigerate until ready to use.
- Make the sauce: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cook for 30 seconds. Add cherry tomatoes and cook until they burst and release their juices, about 8-10 minutes. Season with salt and pepper. Keep warm.
- Roll out the pasta: Divide dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1/16-inch thick. If using a machine, start at the widest setting and gradually reduce to the second-to-last setting.
- Assemble the ravioli: Lay one pasta sheet on a floured surface. Place teaspoon-sized dollops of filling about 2 inches apart. Brush water around each dollop. Cover with another pasta sheet, pressing out air and sealing around each filling. Cut into squares with a knife or ravioli cutter. Repeat with remaining dough and filling.
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, until they float. Remove with a slotted spoon and transfer to the skillet with the sauce. Toss gently.
- Serve: Divide ravioli among plates, spoon sauce over. Tear burrata into pieces and place on top. Garnish with fresh basil and drizzle with olive oil. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian