Burrata Cheese Ravioli Recipe
Scuie Scuie with Collina Tomatoes, extra virgin olive oil, and roasted garlic
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Ingredients
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Ravioli and Sauce
Method
Preparation and Cooking
- 1
Prepare the Roasted Garlic
Preheat the oven to 180°C (350°F). Wrap the garlic cloves in aluminum foil and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 30-35 minutes until soft and caramelized. Allow to cool, then squeeze out the garlic into a bowl and mash it with a fork.
- 2
Make the Ravioli
Roll out the fresh pasta sheets on a floured surface until thin. Cut into squares or circles. Place a small spoonful of burrata cheese in the center of each piece of pasta. Fold over and seal the edges with water to create the ravioli.
- 3
Prepare the Sauce
In a pan, heat the remaining olive oil over medium heat. Add the Collina tomatoes and cook until they start to burst, about 5-7 minutes. Add the mashed roasted garlic, salt, and black pepper. Cook for an additional 2-3 minutes.
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer them to the pan with the tomato sauce.
- 5
Combine and Serve
Gently toss the ravioli in the sauce, ensuring they are well coated. Serve immediately, garnished with fresh basil leaves.
