Burrata Ravioli With Pistachio Sauce
If you haven’t tried or heard of Burrata, you are in for a treat. Burrata, is a fresh mozzarella-like cheese shot through with rich heavy cream. Its origins was kept a local delicacy that only the townspeople of Southern Italy got to enjoy, but now it’s become alot more accessible to find online.
The cheese's exquisiteness means that, for the most part, you want to keep your burrata recipes pretty simple. It is an incredible ingredient that can shine mostly on its own. But a very common dish in Rome, is Burrata Raviolo with Pistachio Sauce.
The simple dish explodes the senses with it’s silky cheese stuffed into ravioli along with fresh sweet ricotta, and crowned with dabs of pistachio pesto sauce. The ravioli is similar to the standard mozzarella-and-ricotta-filled version, with one important difference: burrata is softer and richer than regular mozzarella. So instead of pulling elastic strings when you bit, the filling has a creamy puddle with a mild bounce. It was heavenly partnered with the pungent, verdant pesto.
Here we have a recipe for our favorite dish, which you can make at your house and enjoy a taste of Rome.
Recipe: Ravioli alla Burrata With Pistachio Pesto
Time: About 1 hour
Yield: 4 to 6 servings
Ingredients:
For the pasta dough :
250 grams all-purpose flour (about 2 cups)
3 grams fine sea salt (about 1/2 teaspoon)
3 large eggs
For the filling:
1/2 cup fresh ricotta cheese (about 4 ounces)
8 ounces burrata, torn into small pieces
Salt and pepper
Pinch of freshly grated nutmeg
Semolina or fine cornmeal, for dusting
For the pesto:
How To Make:
Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
2. Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
3. Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
4. Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
5. Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.
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