Homemade Lemon Burrata Ravioli
Prep Time: 15 mins | Cook Time: 15 min | Course: Dinner | Serves: 6
Lovely lemon zest burrata and mascarpone cheese filled ravioli with a fresh cherry tomato cream sauce. A bite of Sicily in every ravioli pillow. I make the ravioli pasta dough in the food processor and roll it out without washing the food processor bowl; add the filling ingredients, pulse and scoop the cheese filling onto the rolled out pasta, and cut the raviolis. Make the cherry tomato sauce in the same food processor bowl without cleaning it first then boil the ravioli in the pasta sauce for about 3-4 minutes. The pasta dough comes together quickly in a food processor and the ravioli cooks in 3 minutes in the sauce; this is easier than you think. Inspiration taken from both Bobby Flay https://www.facebook.com/watch/?v=1394287091058959 and
Martha Stewart https://www.youtube.com/watch?v=keTX2nWtcnU for making the homemade food processor pasta dough.
Pasta Dough:
2 cups flour
½ tsp salt
3 eggs
1 Tbsp olive oil
Lemon Cheese Filling:
8 oz burrata cheese
8 oz mascarpone cheese
1 lemon, zested
2 green onions, chopped
1 tsp salt
Cherry Tomato Sauce:
2 lbs cherry tomatoes
½ cup cream
3 cloves garlic, minced
⅓ cup olive oil
Salt and pepper, to taste
In a food processor quick pulse the flour and salt together; add eggs and olive oil and pulse a few times until the dough comes together. Scrape the dough out onto a floured rolling surface. Cut the dough in half. Allow the dough to rest for about 20 minutes while you make the filling and sauce.
Stir burrata cheese, mascarpone cheese, lemon zest, green onions, and salt in a large mixing bowl. Set to one side.
In a blender, pulse the tomatoes until roughly ground. Pour into a large skillet and cook over low heat with cream, garlic, salt, pepper, and olive oil.
Roll out one ball of dough into a rectangle with a rolling pin on a floured rolling surface to approximately 1/16th to 1/8th thickness. If you have a ravioli rolling pin, lightly roll to mark ravioli squares or guesstimate 1 ½ ” squares. Place filling by 1 ½ teaspoonfuls into the squares. Roll out the second ball of dough into a rectangle and place it on top. using the edge of your palm press the dough together in between rows of filling going both ways. You can use the ravioli pin to cut the ravioli into squares or a pasta roller or even a pizza cutter. Place ravioli on a baking sheet lightly dusted with semolina flour, flour, or cornmeal.
In the tomato sauce skillet, turn the heat up to medium-high heat. When simmering, add the ravioli and cover with a lid. Cook for 3 minutes. Top with green onions or basil and additional parmesan cheese when serving.
