Stuffed Ravioli
with Burrata

Homemade Pasta Dough

1. Mound the flour on a work surface and create a well in the centre. Add the eggs and whisk with a fork until combined.
2. Gradually incorporate the flour from the edges until a thick dough forms.
3. Shape the dough into a ball and knead for 5 minutes.
4. Cover and rest in an airtight container for 5–10 minutes.
5. Knead again for 5–7 minutes, then cover and let rest at room temperature for 30 minutes.

Basil Pesto

1. In a food processor, blend the garlic, pine nuts or walnuts (if using) until a paste forms.
2. Add basil leaves a handful at a time until finely chopped.
3. Blend in the Parmigiano and Pecorino cheese (if using).
4. Slowly add the olive oil in batches until smooth and well combined.

Burrata Filling

1. Gently break up the Bella Casara Burrata and whisk in the pesto.
2. Add the Parmigiano and mix until smooth.
3. Transfer to a piping bag and refrigerate until ready to use. (If you don’t have a piping bag, you can use a teaspoon to gently scoop the filling into the ravioli)

Making the Ravioli

1. Divide the rested dough into four pieces using a dough scraper. Flatten one piece with your rolling pin and pass it through the widest setting of a pasta roller, until the dough is about 1/8 of an inch thick. Stretch the pasta dough. Fold it into a neat rectangle as needed. Continue rolling until smooth and even. Your pasta sheet should be roughly around 6-8 inches long.
2. Cut the pasta sheet in half.
3. Pipe the Burrata filling evenly along one sheet, roughly 1.5 inches apart per dollop of filling.
4. Place the second sheet over the filling, pressing gently around each mound to remove air. If the pasta does not stick, you can add a little bit of water to your fingers to correct the hydration level, making sure the dough becomes easier to work with and to create a proper seal.
5. Cut into ravioli using a pastry cutter, making sure the width of each individual ravioli is about 2 inches thick.
6. Place on a baking sheet and add flour to ensure that the ravioli does not stick together. Set aside until ready to cook.

Finishing Touches

1. Bring 6 cups of salted water to a boil.
2. Once the water is boiling, cook the ravioli for 1–2 minutes, until tender.
3. Remove with a slotted spoon and transfer directly into the pesto.
4. Gently toss to coat.
5. Serve 8–10 ravioli per person and finish with freshly grated Parmigiano Reggiano.