Description
Delicate homemade ravioli filled with creamy ricotta and bright lemon zest, served with sweet burst cherry tomatoes and topped with rich, creamy burrata. A fresh and elegant Italian-inspired dish.
Ingredients
- For the pasta dough: 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the filling: 1 cup whole-milk ricotta, drained
- 1/2 cup grated Parmesan cheese
- 1 large egg yolk
- Zest of 1 lemon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the sauce: 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 pint cherry tomatoes
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces burrata cheese, at room temperature
- Fresh basil leaves, for garnish
Instructions
- Make the pasta dough: In a large bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. Gradually mix flour into the eggs until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
- Prepare the filling: In a medium bowl, mix ricotta, Parmesan, egg yolk, lemon zest, salt, and pepper until well combined. Set aside.
- Roll out the dough: Divide dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1/16 inch thick).
- Assemble the ravioli: Place one sheet on a floured surface. Drop teaspoon-sized mounds of filling about 2 inches apart. Brush water around each mound. Place another sheet on top, pressing out air. Cut into squares with a knife or ravioli cutter. Press edges to seal. 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 set aside.
- Make the sauce: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and red pepper flakes. Cook, stirring occasionally, until tomatoes burst and release their juices, about 8-10 minutes. Season with salt and pepper.
- Combine: Add cooked ravioli to the skillet and gently toss to coat with the sauce. Cook for 1-2 minutes to heat through.
- Serve: Divide ravioli among plates. Tear burrata into pieces and place on top. Garnish with fresh basil leaves. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian