| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 3 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 3 servings |
Ingredients
- Deselect All
- Eight 6-by-6-inch sheets fresh pasta
- 1 large egg, beaten
- 2 balls burrata, cut into 16 pieces total
- 1 bunch fresh basil
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups San Marzano tomato sauce
- 1/4 cup extra-virgin olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons grated Parmigiano-Reggiano
Instructions
- Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
- In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
- Add the ravioli to the boiling water and cook until tender, about 3 minutes.
- Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
- Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 795 |
| Total Fat | 55 g |
| Saturated Fat | 24 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 215 mg |
| Sodium | 1178 mg |
| Serving Size | 1 of 3 servings |
| Calories | 795 |
| Total Fat | 55 g |
| Saturated Fat | 24 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 215 mg |
| Sodium | 1178 mg |
Reviews
Great recipe! I used pearl mozzarella balls because I couldn’t find hurrays, so good, perfect size.
Amazing! Made my own ravioli, it was easy. The butter….made the sauce come alive. Amazing results!
“2 balls burrata, cut into 16 pieces total”
For those who don’t know, burrata consists of mozzarella formed into a ball around a center of liquid cream. When you cut burrata, the cream comes out, leaving you with nothing but mozzarella. Why give up the cream which makes burrata special? It’s a stupid pointless waste to use burrata in this recipe; use fresh mozzarella instead.