Burrata & Spinach Raviolo Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   On a clean surface, form a mound with the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, wilt the spinach over medium heat until just tender. Remove from heat and let cool. Once cooled, chop finely and mix with burrata cheese, salt, black pepper, and half of the grated Parmigiano. Set aside.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin, until about 1/16 inch thick.

4. 4

   Assemble the Raviolo

   Place teaspoons of the filling about 2 inches apart on one sheet of pasta. Brush around the filling with water to help seal. Place another sheet of pasta over the top and press to seal, ensuring no air is trapped. Cut out large squares or circles around the filling.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float. Remove with a slotted spoon.

6. 6

   Prepare the Brown Butter Sauce

   In a skillet over medium heat, melt butter until it turns golden brown and has a nutty aroma. Add sage leaves and cook for an additional minute.

7. 7

   Serve

   Plate the ravioli and drizzle with brown butter sauce. Top with remaining grated Parmigiano and serve immediately.