Toasted Ravioli Recipe

Prepare the lemon-burrata filling

In a medium bowl, combine the drained burrata outer cheese (8 oz), mascarpone or ricotta (4 oz), lemon zest (1 tbs), Limoncello (1 tbs), 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Stir until smooth but still slightly textured. Taste and adjust seasoning. Transfer filling to a piping bag or a resealable plastic bag and chill 20–30 minutes to firm up slightly.

Fill the ravioli

If using unfilled ravioli wrappers or pre-made empty shells: pipe about 1 tsp of filling into the center of each ravioli shell. If using pre-made filled pasta, skip this step. Press edges gently to seal, ensuring no air pockets; if needed, moisten edges with a little water to help seal. Place filled ravioli on a parchment-lined tray and chill 15–20 minutes to set before breading. Aim for 24 ravioli total.

Start the sauce while ravioli chill: heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion (1 cup) and cook until translucent, 6–8 minutes. Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant. Stir in tomato paste (1 tbs) and cook 1 minute. Add crushed tomatoes (28 oz), torn basil leaves (6), 1 tsp granulated sugar, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes (optional). Bring to a gentle simmer, reduce heat to low, and cook, uncovered, 20–25 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust salt and sugar. Keep warm over the lowest heat while you bread and fry ravioli.

Set up breading station

On three shallow plates or rimmed trays arrange: (1) flour (1 cup) seasoned lightly with 1/4 tsp salt and pinch of pepper; (2) beaten eggs (3) mixed with 2 tbs whole milk; (3) breadcrumb mixture made by combining coarse breadcrumbs (2 cups), chopped parsley (2 tbs), chopped basil (1 tbs), 1 tbs grated Parmigiano-Reggiano, 1 tsp coarse sea salt and 1 tsp freshly ground black pepper. Mix breadcrumbs thoroughly so herbs and cheese are distributed.

Bread the ravioli

Working in small batches, dredge each chilled ravioli first in flour, shaking off excess, then dip in the egg-milk wash, letting excess drip, then press into the breadcrumb mixture to coat fully. For an extra-crispy double coat (optional): return to the egg wash and breadcrumbs for a second coat. Place breaded ravioli on a parchment-lined tray in a single layer while you heat the oil. Ensure all stuffed components are fully coated.

Fry the ravioli

In a heavy skillet or sauté pan heat about 1 cup neutral oil over medium-high until shimmering and 350–360°F (175–180°C) at the surface (or a small piece of breadcrumb sizzles and browns in about 30 seconds). Fry 4–6 ravioli at a time (don’t overcrowd) for 2–3 minutes per side until deep golden and crisp. Use a slotted spoon or spatula to turn gently so filling stays sealed. Transfer to a wire rack set over a tray lined with paper towels to drain. Lightly season with sea salt flakes while hot. Repeat until all ravioli are fried.

Rewarm reserved burrata center (4 oz) briefly with a spoon to loosen, then dollop small quenelles or spoonfuls across the warm marinara right before plating so it slightly melts into the sauce.

Plate: Spoon a shallow pool (about 1/3–1/2 cup) of warm marinara into each serving plate. Arrange 6 toasted ravioli per plate (for 4 servings) on top of the sauce. Add small spoonfuls of the reserved burrata center across the ravioli and sauce.

Garnish each plate with a light dusting of grated Parmigiano-Reggiano (about 1/2 tbs per plate), extra lemon zest (a small pinch), torn fresh basil leaves, a crack of black pepper and a few flakes of sea salt. Serve immediately while ravioli are hot and crunchy.