Burrata Cheese Ravioli Recipe
butter, fennel pollen, grana padano, pink peppercorn
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Ingredients
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Sauce
Method
Instructions
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center and crack in the eggs. Gradually mix flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine the burrata cheese, chopped basil, and salt. Mix gently until well combined. Set aside.
- 3
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 4
Form the Ravioli
Place a teaspoon of the filling on one sheet of pasta, spacing them about 2 inches apart. Moisten the edges with water, then fold the pasta over to create a pocket. Press to seal and cut out the ravioli with a cutter.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float. Remove with a slotted spoon.
- 6
Make the Sauce
In a skillet, melt the butter over medium heat. Add fennel pollen and crushed pink peppercorns, cooking for about 2 minutes until fragrant.
- 7
Serve
Add the cooked ravioli to the skillet and toss gently in the sauce. Serve with grated Grana Padano on top.
