Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania

Name: Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania
Ingredients: Fresh pasta (make the dough using 500 grams flour and 200 mls water and roll to the thinnest setting); 80 grams Parmigiano-Reggiano cheese , finely grated (plus more for serving); 2 eggs , separated; 150 grams burrata cheese; 500 grams cherry tomatoes , rinsed, stems removed and cut in half; 30 grams butter; 15 basil leaves , rinsed; Sea salt

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Experience the perfect harmony of creamy burrata and fresh tomatoes in these ravioli from Campania, perfect for a light and delicious first course.

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Ingredients

Fresh pasta (make the dough using 500 grams flour and 200 mls water and roll to the thinnest setting)
80 grams Parmigiano-Reggiano cheese , finely grated (plus more for serving)
2 eggs , separated
150 grams burrata cheese
500 grams cherry tomatoes , rinsed, stems removed and cut in half
30 grams butter
15 basil leaves , rinsed
Sea salt