Roasted Cherry Tomato & Burrata Ravioletti
- The Pasta Table
- Jul 22
- 2 min read
Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
8 oz. burrata
1/2 cup Parmigiano, finely grated
1/4 tsp. salt
2 pints cherry tomatoes
1/2 cup garlic cloves, peeled
1/4 cup extra virgin olive oil
Basil for garnish
Salt to taste
Pasta water as needed
Directions:
Preheat the oven to 375°F.
Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes.
Add the flour to a bowl and create a well. Add the eggs and yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the burrata to a blender along with the Parmigiano and salt. Blend until smooth. Add the filling to a piping bag and set aside.
Once the cherry tomatoes have finished roasting, let cool and add to a blender. Blend until smooth and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Use a ravioletti mold to shape the ravioletti. If you don't have a mold, place small dollops of the filling onto a pasta sheet. Place another pasta sheet over top and seal on all sides. Use a brass cutter to cut the ravioletti.
Bring a large pot of water to a simmer.
Once the water comes to a simmer, add plenty of salt. Cook the ravioletti until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water.
Strain the ravioletti and add to a pan along with the roasted cherry tomato sauce and 1/4 cup of pasta water. Toss over medium-low heat. Add more pasta water as needed.
Plate and top with Parmgiano and basil.
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