Ravioli Stuffed with Burrata and Late Cherry Tomatoes

Yields: 4 Servings Difficulty: Medium
Vai alla ricetta

One of Le Serre's most beloved first courses. Our homemade ravioli have the aroma of the Mediterranean and an irresistible flavor! Made with organic ingredients and, as you'll see from the recipe, made with love.

Ingredients

0/8 Ingredients
    For the ravioli
    • For the dressing

Instructions

0/6 Instructions
  • Prepare the fresh pasta by kneading the flour and eggs until you obtain a compact dough. Wrap it in plastic wrap and let it rest for 30 minutes.
  • For the filling, cut the burrata into small pieces and chop the basil. Roll out a thin sheet of pasta (about 0.5 mm thick), place small mounds of burrata and chopped basil on top, well-spaced. Cover with another sheet of pasta and cut out the ravioli, dusting them with flour.
  • Score the cherry tomatoes so you can peel them easily. Bring a small saucepan of water to a boil and blanch the yellow and red cherry tomatoes for about 5 minutes (10 per person). Drain and carefully peel them.
  • In a pan with oil, sauté a crushed garlic clove with its peel and sauté the cherry tomatoes over high heat for a few minutes until they soften but do not break.
  • Cook the ravioli in plenty of boiling water. Drain them halfway through cooking and gently place them in the pan with the cherry tomatoes and a glass of the cooking water to risotto them.
  • Plate the ravioli with tufts of stracciatella and fresh basil leaves.

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