Ravioli “caprese” Recipe
Cultured Cream Burrata, Genovese Basil Pasta and Heirloom Tomato Compote. A twist on the classic Caprese Salad with basil pasta and creamy burrata.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Ingredients
Method
Preparation Directions
- 1
Make the Basil Pasta
In a food processor, combine the all-purpose flour, eggs, salt, and fresh basil. Blend until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
- 3
Roll Out the Pasta
After resting, roll out the pasta dough using a pasta machine or a rolling pin until thin. Cut into squares or circles, about 3 inches in diameter.
- 4
Fill the Ravioli
Place a small spoonful of burrata cheese in the center of each pasta square. Moisten the edges with water and fold the pasta over to form a pocket. Press to seal, ensuring no air is trapped inside.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 6
Serve
Plate the ravioli and top with the heirloom tomato compote. Garnish with fresh basil leaves and a drizzle of olive oil if desired.
