Name: Burrata Ravioli
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 2-1/2 to 3 cups all-purpose flour -; 3 large eggs -; 1/4 cup water -; 1-1/2 teaspoons olive oil -; Sauce: -; 1-1/2 teaspoons olive oil -; 1/4 cup finely chopped onion -; 1 garlic clove, minced -; 1 can (28 ounces) Italian crushed tomatoes -; 1-1/2 teaspoons Italian seasoning -; 2 to 3 teaspoons sugar -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; Filling: -; 8 ounces burrata cheese, cut into 30 quarter-sized pieces -; 1/4 cup minced fresh basil -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Burrata Ravioli

1. 2-1/2 to 3 cups all-purpose flour -

2. 3 large eggs -

3. 1/4 cup water -

4. 1-1/2 teaspoons olive oil -

5. Sauce: -

6. 1-1/2 teaspoons olive oil -

7. 1/4 cup finely chopped onion -

8. 1 garlic clove, minced -

9. 1 can (28 ounces) Italian crushed tomatoes -

10. 1-1/2 teaspoons Italian seasoning -

11. 2 to 3 teaspoons sugar -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. Filling: -

15. 8 ounces burrata cheese, cut into 30 quarter-sized pieces -

16. 1/4 cup minced fresh basil -

How to cook deliciously - Burrata Ravioli

1. Stage

Place 2-1/2 cups flour in a large bowl. Make a well in the center. Beat eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest 30 minutes.

2. Stage

Meanwhile, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes, stirring occasionally. Keep warm.

3. Stage

Divide pasta dough in half; on a lightly floured surface (or using a pasta roller) roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, arrange burrata pieces 1 in. apart over half of pasta sheet. Top each piece of burrata with a scant 1/2 teaspoon basil. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

4. Stage

In a Dutch oven, bring salted water to a boil; add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Serve with sauce.