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
