Ravioli con ripieno di burrata e pesto di basilico, con pomodorini e erbette 
Ravioli with Burrata and Basil Pesto Filling, with Cherry Tomatoes and Greens
At first, I thought about making a fish filling for the ravioli because I love fish, but then, for a change, I decided to give this dish a fresh twist by using burrata and basil pesto. The experiment was a success. Give it a try.
Ravioli with Burrata and Basil Pesto Filling, with Cherry Tomatoes and Greens
At first, I thought about making a fish filling for the ravioli because I love fish, but then, for a change, I decided to give this dish a fresh twist by using burrata and basil pesto. The experiment was a success. Give it a try.
Cooking Instructions
- 1
To make homemade ravioli, start with the egg pasta: On a work surface, make a well with the flour and crack the eggs into the center. Begin mixing with a fork, then knead vigorously until you have a smooth, elastic dough. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
- 2
For the basil pesto: Toast the pine nuts, then blend them with the basil and a drizzle of olive oil (the pesto should be as dry as possible, not runny). Season with salt to taste.
- 3
Cut the burrata into small pieces and drain to remove excess liquid. Roll out the pasta dough and use a 2 1/2–3 inch (6–8 cm) round cutter to make circles. Place a little burrata and a little pesto in the center of each circle. Top with another circle, press gently with a small glass in the center to remove air around the filling, then seal the edges with a fork.
- 4
Blanch the greens for a few minutes. In a skillet, add olive oil, one clove of garlic, and a few anchovy fillets. Heat the skillet and gently cook the anchovies over low heat until softened. Add the greens and sauté briefly to flavor.
- 5
- 6
Score the cherry tomatoes with a cross and place them in boiling water (with the heat off) for 2 minutes. Transfer to a bowl of ice water, then peel them (it will be quick).
- 7
In a skillet, add two turns of olive oil, the chili pepper (seeds removed), and one clove of garlic. As soon as the garlic starts to sizzle, add the halved cherry tomatoes and a sprig of basil. Cook over medium heat. Season with salt to taste.
- 8
- 9
Cook the ravioli in boiling water. About 2 minutes before they are done, transfer them to the skillet with the cherry tomatoes and greens, after removing the garlic and basil. Finish cooking, adding a little pasta cooking water as needed.
- 10
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