Ricotta and burrata ravioli with tomate sauce, basil and pistachios
Delicious homemade ravioli, generously filled with a creamy mixture of ricotta and burrata. All topped with a tomato sauce flavoured with fresh basil and garnished with crunchy pistachio chips for a gourmet and refined touch. An explosion of Italian flavours with every bite! 🍽️✨
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Ingredients
Portions:
4
150 g
all-purpose flour
pinch of salt
1 piece
egg
1 tbsp
olive oil
For the filling:
100 g
ricotta cheese
100 g
burrata cheese
For the sauce:
200 ml
tomato puree
1 tbsp
olive oil
1 bunch
fresh basil
For the garnish:
30 g
pistachios, chopped
fine salt
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, mix 150 g all-purpose flour with a pinch of salt. Add 1 egg and 1 tbsp olive oil, and knead until a smooth dough forms. Let it rest for 15 minutes.
- Combine 100 g ricotta cheese and 100 g burrata cheese in a separate bowl. Season with fine salt and ground white pepper to taste.
- Roll out the dough thinly and cut into squares. Place a spoonful of the cheese mixture onto each square, fold and seal the edges to form ravioli.
- In a saucepan, heat 1 tbsp olive oil and add 200 ml tomato puree. Simmer for 10 minutes, adding a handful of chopped fresh basil.
- Cook the ravioli in boiling salted water for 3-4 minutes until they float. Drain and serve with the tomato sauce.
- Garnish with 30 g chopped pistachios and additional fresh basil before serving.