Description
Homemade ricotta and lemon zest ravioli filled with creamy ricotta, Parmesan, and fresh basil, tossed in a warm garlic burst tomato sauce and topped with creamy burrata, fresh lemon zest, and fragrant basil. A beautiful homemade pasta dish perfect for a special dinner or a cozy weekend meal.
Ingredients
For the Homemade Ravioli Dough:
2 cups all-purpose flour (250 g)
2 large eggs (100 g)
1 tbsp olive oil (15 ml)
1/4 tsp kosher salt (1.5 g)
1–2 tbsp water, as needed (15–30 ml)
For the Ricotta and Lemon Filling:
1 1/2 cups ricotta cheese, drained (375 g)
1/2 cup grated Parmesan cheese (50 g)
1 tbsp lemon zest (6 g)
1 tbsp fresh lemon juice (15 ml)
1 egg yolk (18 g)
2 tbsp fresh basil, finely chopped (5 g)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For the Burst Tomato Sauce:
3 cups cherry tomatoes (450 g)
3 tbsp olive oil (45 ml)
3 cloves garlic, thinly sliced (9 g)
1/2 tsp red pepper flakes (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
1/4 cup fresh basil leaves (10 g)
For Serving:
2 balls burrata cheese (250 g)
1/4 cup grated Parmesan cheese (25 g)
1 tbsp fresh lemon zest (6 g)
1 tbsp extra-virgin olive oil (15 ml)
Fresh basil leaves, for garnish
Instructions
1. Combine the flour and salt on a clean work surface and make a well in the centre. Add the eggs and olive oil. Gradually incorporate the flour with a fork until a rough dough forms.
2. Knead the dough by hand for 8–10 minutes until smooth and elastic. Add water a little at a time if the dough feels too dry. Wrap and rest at room temperature for 30 minutes.
3. While the dough rests, mix the drained ricotta, Parmesan, lemon zest, lemon juice, egg yolk, chopped basil, salt, and black pepper in a bowl until creamy. Refrigerate until ready to use.
4. Divide the rested dough into four portions, keeping unused portions covered. Roll one portion through a pasta machine, gradually reducing the thickness, or use a rolling pin on a lightly floured surface until the pasta is thin but sturdy.
5. Place small teaspoons of filling about 2 inches (5 cm) apart over one pasta sheet. Lightly brush water around each mound, then lay another pasta sheet over the top.
6. Gently press around each mound to remove trapped air and seal the pasta sheets together. Cut into individual ravioli and firmly press the edges with a fork. Repeat with the remaining dough and filling. Place the ravioli on a lightly floured tray.
7. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for about 30 seconds until fragrant, without browning the garlic.
8. Add the cherry tomatoes, salt, and black pepper. Cook for 10–15 minutes, stirring occasionally, until the tomatoes soften and burst. Gently press some tomatoes with the back of a spoon to create a glossy sauce. Stir in the fresh basil.
9. Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float and the pasta is tender. Reserve a little pasta water before removing the ravioli with a slotted spoon.
10. Transfer the cooked ravioli directly into the skillet with the tomato sauce. Gently toss to coat, taking care not to tear the pasta. Add a splash of reserved pasta water if needed to loosen the sauce.
11. Arrange the ravioli and tomatoes on serving plates. Tear the burrata over the warm pasta and finish with grated Parmesan, fresh lemon zest, extra-virgin olive oil, and fresh basil leaves.
12. Serve immediately while the pasta is warm, the tomato sauce is glossy, and the burrata is soft and creamy.
Notes
Drain the ricotta well before making the filling. Excess moisture can make the filling watery and difficult to seal. Rest the dough for the full 30 minutes so it relaxes and becomes easier to roll. Keep unused pasta dough covered to prevent it from drying out. Avoid overfilling the ravioli, and press out trapped air before sealing to help prevent them from opening during cooking. Keep the pasta water at a gentle boil to avoid damaging the ravioli. Reserve a little pasta water to help the tomato sauce cling to the pasta. Add the burrata just before serving to preserve its creamy texture. Use fresh lemon zest at the end for the brightest flavour. Serve with a crisp green salad dressed with lemon and olive oil. Roasted courgettes, asparagus, tender green beans, or warm garlic bread make lovely accompaniments. You can assemble the ravioli a few hours ahead and refrigerate them in a single layer on a lightly floured tray, loosely covered. For longer storage, freeze the uncooked ravioli in a single layer until firm, then transfer to a freezer-safe container. Cook from frozen, allowing extra time as needed. Store cooked ravioli and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a splash of water, then add fresh burrata, basil, and lemon zest. The burst tomato sauce can be made up to 3 days ahead and refrigerated in an airtight container. Reheat gently and add the basil near the end. Store-bought ricotta ravioli can be used as a convenient alternative. Follow the package cooking instructions before tossing with the sauce. Fresh mozzarella can replace burrata, although it will not have the same creamy centre.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian