Burrata Ravioli With Fresh Tomato Sauce Parmigiano And Basil Recipes

BURRATA RAVIOLI WITH FRESH TOMATO SAUCE, PARMIGIANO AND BASIL

Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil image

Provided by Geoffrey Zakarian

Time 1h

Yield 3 servings

Number Of Ingredients 9

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

Steps:

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.

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