Burrata Ravioli Recipe

Place the ricotta in a fine-mesh sieve set over a bowl and allow to drain in refrigerator for 30–60 minutes to remove excess whey (this keeps filling from becoming watery).

Combine drained ricotta, chopped burrata (use the creamy interior only), 1/2 cup grated Parmesan, egg yolk, chopped basil, lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Mix gently until smooth and homogeneous. Taste and adjust seasoning. Chill in refrigerator while making dough.

On a clean work surface, mound the flour and make a well in the center. Add the eggs, 1 tsp olive oil and 1/4 tsp salt into the well.

Using a fork, gently incorporate the flour into the eggs until a shaggy dough forms. Knead by hand for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is too dry, add water 1 tsp at a time; if too sticky, dust with a little flour.

Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Divide rested dough into 4 pieces. Keep pieces covered. Roll one piece at a time through a pasta machine or with a rolling pin to a thin sheet (about setting 6–7 on a machine or until nearly translucent, roughly 1–1.2 mm). Dust with flour to prevent sticking.

Lay out sheets

Lay one pasta sheet on a lightly floured work surface. Keep other sheets covered so they do not dry out.

Portion filling

Using a teaspoon or small cookie scoop (about 1 tsp / 8–10 g), place mounds of filling spaced about 1 1/2–2 inches apart along the sheet. Leave a 1/2–1 inch border at edges.

Seal

Brush a little water or beaten egg white around the edges and between the filling mounds on the sheet. Lay a second sheet over the first and press gently around each mound to seal out air. Use your fingertips or a small rolling pin to press and adhere the layers.

Cut

Cut between mounds with a ravioli cutter, pastry wheel or sharp knife to form individual pieces. Press edges with a fork (optional) to ensure a tight seal. Transfer finished ravioli to a lightly floured tray in a single layer. Cover with a clean kitchen towel; avoid stacking.

If making ahead, freeze ravioli in a single layer on a tray until firm, then transfer to a bag. Cook from frozen, adding 1–2 minutes to the boiling time.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Stir in the tomato paste and cook 1 minute to develop flavor. Add the crushed tomatoes, torn basil leaves, dried oregano, sugar (if using), 1 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer uncovered over low heat for 15–20 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning. Keep warm while you cook the ravioli.

Bring a large pot of salted water to a rolling boil (about 4–6 quarts water, salted like sea water). Gently add ravioli in batches; do not overcrowd. Fresh ravioli will cook in 2–3 minutes, frozen will take 4–5 minutes. They are done when they float and the pasta is al dente.

Meanwhile, in a large sauté pan over medium heat, melt 2 tablespoons unsalted butter and add 1 teaspoon olive oil. Spoon 1 cup of the warm marinara into the pan and warm gently.

Using a slotted spoon, transfer cooked ravioli from the pot directly into the sauté pan with sauce. Toss gently to coat and finish cooking for 30–60 seconds so flavors marry and the pasta picks up the sauce.

Divide ravioli among warm plates. Spoon additional marinara over each portion. Finish with a sprinkle of 1/4 cup freshly grated Parmesan, chiffonade basil, a light drizzle of olive oil and a pinch of coarse sea salt if desired.