Burrata Ravioli Recipe

Prepare filling

In a bowl, combine ricotta, 1/2 cup grated Parmesan, egg yolk, chopped basil, 1/2 tsp salt and 1/2 tsp black pepper. Gently tear the burrata into small pieces and fold most of it into the ricotta mixture, leaving about 2 oz of burrata to tuck whole into some ravioli for a molten center. Mix until smooth but still slightly textured. Taste and adjust seasoning.

Assemble ravioli

If using fresh pasta sheets: lay out 6 sheets on a lightly floured surface. Spoon about 1 to 1 1/2 tablespoons of filling onto each sheet in evenly spaced mounds (about 12 total). For 4–6 of the mounds, press a small piece (roughly 1/2 to 1 teaspoon) of the reserved intact burrata into the center of the filling to create a molten core. Brush the pasta around the filling lightly with water or beaten egg to help seal. Top each mound with another pasta sheet, pressing out air and sealing edges with fingers or a fork. Trim edges and cut into individual ravioli if needed. Dust with a little flour to prevent sticking and refrigerate on a tray while you make the sauce (15–30 minutes) to firm up.

If using pre-made wrappers

Place about 1 tablespoon of filling onto each wrapper, add a tiny dollop of intact burrata for some, moisten edges, fold and crimp to seal. Chill briefly before cooking.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add diced onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, red pepper flakes, 1 tsp salt and 1 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low and cook, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened.

Stir in torn basil leaves in the last 2 minutes of cooking. Adjust salt and pepper to taste, then keep warm on very low heat.

Bring a large pot of salted water to a rolling boil. Gently add ravioli in batches (do not overcrowd). Fresh ravioli will float and become tender in about 2–4 minutes; frozen will take 4–6 minutes — cook until al dente and floating.

While ravioli cook, warm the marinara in a wide skillet over low heat. Once ravioli are done, use a slotted spoon to transfer them directly to the skillet with sauce (about 3–4 at a time).

Add butter and 1 tablespoon olive oil to the skillet and gently toss the ravioli in the sauce for 1 minute to glaze and finish cooking. This helps the sauce cling to the pasta and adds sheen.

Plate 3–4 ravioli per serving, spoon extra marinara over them, then sprinkle generously with remaining grated Parmesan. Tear fresh basil leaves and scatter on top. Finish with a drizzle of olive oil, a pinch of coarse sea salt and freshly ground black pepper to taste.