Tomato And Burrata Ravioli Recipe
ravioli stuffed with roasted grape tomato and burrata, vodka sauce, parmesan
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Ingredients
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Ravioli Filling
Pasta Dough
Vodka Sauce
Method
Ravioli Filling
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Spread grape tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until soft and slightly caramelized.
- 2
Prepare the Filling
In a bowl, combine the roasted tomatoes (cooled), burrata cheese, and chopped fresh basil. Mix gently until well combined.
Pasta Dough
- 3
Make the Dough
In a large bowl, mix all-purpose flour and salt. Make a well in the center and add eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Vodka Sauce
- 4
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes and vodka, and bring to a simmer. Cook for 10 minutes, then stir in heavy cream, red pepper flakes, salt, and pepper. Simmer for an additional 5 minutes. Stir in grated Parmesan cheese and fresh basil before removing from heat.
Assembly and Cooking
- 5
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour as needed.
- 6
Fill the Ravioli
Place a teaspoon of the filling on one half of the pasta sheet, leaving space between each. Fold the other half over the filling, pressing down to seal. Cut into desired shapes using a ravioli cutter or knife.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 8
Serve
Plate the cooked ravioli and top with vodka sauce. Garnish with additional grated Parmesan and fresh basil if desired.
