Description
For the Ravioli
2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
2–3 tablespoons water (as needed)
For the Filling
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Roasted Cherry Tomatoes
1 1/2 cups cherry tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
For the Whipped Burrata
1 ball burrata cheese
2 tablespoons heavy cream
1 tablespoon olive oil
For Garnish
Fresh basil leaves
Extra Parmesan cheese
Drizzle of balsamic glaze (optional)
Directions
Make the Ravioli Dough: On a clean surface, mound the flour and create a well in the center. Add eggs, salt, and olive oil. Gradually mix until a dough forms.
Knead for 5–7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling: In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Set aside.
Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, black pepper, and oregano. Spread on a baking sheet and roast for
15–20 minutes until soft and caramelized.
Make the Ravioli: Roll out the pasta dough into thin sheets. Spoon small amounts of ricotta filling onto one sheet, leaving space between each. Cover with
another sheet, press around the filling, and cut into ravioli shapes. Seal edges with a fork.
Cook the Ravioli: Bring a pot of salted water to a boil. Cook ravioli for 2–3 minutes until they float to the top. Drain and set aside.
Prepare the Whipped Burrata: In a blender or food processor, blend burrata, heavy cream, and olive oil until smooth and creamy.
Assemble the Dish: Plate the cooked ravioli, top with roasted cherry tomatoes, and spoon over the whipped burrata. Garnish with fresh basil, extra Parmesan,
and a drizzle of balsamic glaze if desired.
Prep Time: 30 minutes, Cooking Time: 20 minutes, Total Time: 50 minutes, Kcal: 450 per serving, Servings: 4
Step-by-Step Guide
1. Make the Dough: On a large, clean work surface, create a mound with the flour. Form a deep well in the center. Crack the eggs into the well, add the salt and olive oil. Using a fork, gently whisk the wet ingredients, gradually incorporating flour from the inner walls of the well until a shaggy dough forms. Knead by hand for 5-7 minutes until completely smooth and elastic. Wrap tightly in plastic and rest.
2. Fill & Shape Ravioli: After resting, divide the dough into four pieces. Using a pasta machine or rolling pin, roll one piece into a long, thin sheet. Place teaspoon-sized mounds of the ricotta filling in two rows, leaving 1-inch gaps. Lightly brush water around each filling mound. Carefully drape a second pasta sheet over the top. Press down firmly around each mound to seal, pushing out air pockets. Use a ravioli cutter, knife, or pastry wheel to cut individual squares. Seal edges with a fork.
3. Cook & Assemble: Boil the ravioli in generously salted water for 2-3 minutes until they float. Drain gently. To serve, spread a base of the whipped burrata on each plate. Arrange the hot ravioli on top, followed by the warm roasted tomatoes. Garnish immediately.
Serving Suggestions
This dish is elegant yet simple. Serve it as a stunning main course for a dinner party, paired with a crisp white wine like Pinot Grigio or a light-bodied Chianti. For a complete meal, start with a simple arugula salad dressed with lemon vinaigrette. The ravioli are best served immediately after cooking to preserve the delicate pasta texture and the contrast between the warm components and cool, creamy burrata.
How-to Summary
Create a fresh pasta dough, rest it, then roll it thin. Mix a simple lemon-ricotta filling. Spoon the filling onto a pasta sheet, cover with another, seal, and cut into ravioli. Roast cherry tomatoes with oregano. Blend burrata with cream for a luxurious sauce. Boil ravioli for 2-3 minutes, then assemble on a plate with the whipped burrata, roasted tomatoes, and fresh basil.
Frequently Asked Questions
Can I make the ravioli ahead of time? Yes. Arrange the uncut ravioli on a floured baking sheet and freeze solid, then transfer to a freezer bag for up to a month. Cook from frozen, adding 1-2 minutes to the boiling time.
What can I use instead of burrata? Fresh mozzarella is the best substitute. For the whipped component, blend fresh mozzarella with extra cream and a touch of olive oil until smooth.
How do I prevent my ravioli from bursting while cooking? Ensure a tight seal by pressing out all air pockets and using water to seal the edges. Use a gentle boil, not a rolling boil, and do not overcrowd the pot.
My dough is too dry/crumbly. What should I do? Add water, one teaspoon at a time, while kneading until the dough comes together. If too sticky, add a light dusting of flour.
Is there a way to make this recipe without a pasta machine? Absolutely. Use a long, thin rolling pin and roll the dough patiently, turning it frequently, until it is thin enough to see the shadow of your hand through it.
Common Mistakes to Avoid
- Overfilling the Ravioli: This is the primary cause of bursting. Use only a teaspoon of filling per raviolo.
- Not Sealing Edges Properly: Always brush with water and press firmly, then crimp with a fork for a double seal.
- Skipping the Dough Rest: Resting relaxes the gluten, making the dough much easier to roll thinly without springing back.
- Overcooking the Pasta: Fresh pasta cooks in minutes. Remove it as soon as it floats to the top for an al dente texture.
- Adding Cold Burrata to Hot Pasta: Let the whipped burrata sit at room temperature while you cook so it doesn’t shock the dish.
Conclusion
This Lemon Ricotta Ravioli with Roasted Tomatoes and Whipped Burrata is a restaurant-quality dish achievable in your own kitchen. The process of making fresh pasta is deeply rewarding, and the balance of bright lemon filling, sweet roasted tomatoes, and rich, creamy cheese creates a perfect harmony of flavors. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive and delicious meal that celebrates the essence of homemade Italian cooking.
