Ravioli stuffed with burrata cheese and garnished with cherry tomatoes
Stuffed pasta that passion...
With this simple and fresh recipe we want to pay homage to Puglia: the creaminess of burrata is the master, while the red tomatoes bring to mind the rays of sunshine of this wonderful land. Among the ingredients you can not miss the toast (even better if that of Altamura) that gives a touch of crunchiness in perfect contrast with the delicacy of burrata.
The ravioli stuffed with burrata are an original and tasty recipe prepared with fresh homemade pasta and a soft burrata filling. One of the most beloved first of mine. My homemade ravioli have the scent of the Mediterranean and an irresistible taste! Made with organic ingredients and, as you will see from the recipe, made with a lot of love. Ravioli stuffed with burrata, with cherry tomato sauce.
Fresh filled pasta is now part of our culinary tradition. It was once considered a luxury lunch, in fact it was present only in noble houses. It is a thin sheet, formed mainly of semolina and eggs, to be stuffed and seasoned according to your tastes. Everyone has their own recipe, the secret ingredient to add to the filling and/or seasoning, handed down from generation to generation.
Today there are different shapes of fresh filled pasta, which depending on the shape, and the region take on different names. Below we will prepare round double flavor ravioli, preparing the dough half with chopped parsley and half with tomato paste, stuffed with burrata and seasoned with fresh tomato sauce.
Ingredients
For the dough:400 gr of semolina4 eggsSaltChopped parsley2 teaspoons of tomato concentrate
For the filling:2 burrata
For the seasoning:750 gr cherry tomatoesExtra virgin olive oilSaltparsleybasil
Preparation
The first operation to perform is to prepare the dough separately. Put half of the flour on the work surface, open the eggs in the center, add a pinch of salt and chopped parsley, knead until you get a soft dough, wrap it in plastic wrap and put it to rest in the fridge for minutes. Repeat the same operation, with the remaining flour, eggs, a pinch of salt and two teaspoons of tomato paste, if necessary add more flour. In a large pan, put the extra virgin olive oil and brown the clove of garlic, turn off the heat, remove the garlic. Wash the cherry tomatoes under plenty of running water, cut them in half and put them in the pan. Cook for about fifteen minutes, adding a few tablespoons of water, season with salt. After the two cooking, with the help of a potato masher, retrieve directly in the pan all the seasoning released. Now dedicate yourself to the preparation of pasta stuffed with burrata. Divide the dough balls into smaller pieces, and roll them out with the help of a rolling pin, or the appropriate machine and with a pasta cup, or with the tool for ravioli, make circles of equal size, stuff them with a little burrata, cover them and seal them well. Cook them in salted water, strain them when they come to the surface, directly in the pan mix well. Serve finishing the dish with basil leaves. Serve and enjoy immediately.
Stuffed pasta that passion...
With this simple and fresh recipe we want to pay homage to Puglia: the creaminess of burrata is the master, while the red tomatoes bring to mind the rays of sunshine of this wonderful land. Among the ingredients you can not miss the toast (even better if that of Altamura) that gives a touch of crunchiness in perfect contrast with the delicacy of burrata.
The ravioli stuffed with burrata are an original and tasty recipe prepared with fresh homemade pasta and a soft burrata filling. One of the most beloved first of mine. My homemade ravioli have the scent of the Mediterranean and an irresistible taste! Made with organic ingredients and, as you will see from the recipe, made with a lot of love. Ravioli stuffed with burrata, with cherry tomato sauce.
Fresh filled pasta is now part of our culinary tradition. It was once considered a luxury lunch, in fact it was present only in noble houses. It is a thin sheet, formed mainly of semolina and eggs, to be stuffed and seasoned according to your tastes. Everyone has their own recipe, the secret ingredient to add to the filling and/or seasoning, handed down from generation to generation.
Today there are different shapes of fresh filled pasta, which depending on the shape, and the region take on different names. Below we will prepare round double flavor ravioli, preparing the dough half with chopped parsley and half with tomato paste, stuffed with burrata and seasoned with fresh tomato sauce.
Ingredients
For the dough:
400 gr of semolina
4 eggs
Salt
Chopped parsley
2 teaspoons of tomato concentrate
For the filling:
2 burrata
For the seasoning:
750 gr cherry tomatoes
Extra virgin olive oil
Salt
parsley
basil
Preparation
The first operation to perform is to prepare the dough separately. Put half of the flour on the work surface, open the eggs in the center, add a pinch of salt and chopped parsley, knead until you get a soft dough, wrap it in plastic wrap and put it to rest in the fridge for minutes. Repeat the same operation, with the remaining flour, eggs, a pinch of salt and two teaspoons of tomato paste, if necessary add more flour. In a large pan, put the extra virgin olive oil and brown the clove of garlic, turn off the heat, remove the garlic. Wash the cherry tomatoes under plenty of running water, cut them in half and put them in the pan. Cook for about fifteen minutes, adding a few tablespoons of water, season with salt. After the two cooking, with the help of a potato masher, retrieve directly in the pan all the seasoning released. Now dedicate yourself to the preparation of pasta stuffed with burrata. Divide the dough balls into smaller pieces, and roll them out with the help of a rolling pin, or the appropriate machine and with a pasta cup, or with the tool for ravioli, make circles of equal size, stuff them with a little burrata, cover them and seal them well. Cook them in salted water, strain them when they come to the surface, directly in the pan mix well. Serve finishing the dish with basil leaves. Serve and enjoy immediately.
No comments:
Post a Comment