Description
Delicate homemade ravioli filled with creamy ricotta and bright lemon zest, served with sweet burst cherry tomatoes and fresh burrata cheese.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup whole milk ricotta
- 1 lemon, zested
- 1/4 cup grated Parmesan cheese
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ball burrata cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix flour and eggs to form a dough. Knead until smooth, wrap in plastic, and rest for 30 minutes.
- Combine ricotta, lemon zest, Parmesan, salt, and pepper in a bowl for the filling.
- Roll out the dough into thin sheets. Place small spoonfuls of filling, cover with another sheet, and cut into ravioli shapes.
- Heat olive oil in a skillet, add garlic and cherry tomatoes. Cook until tomatoes burst, about 8-10 minutes.
- Boil ravioli in salted water for 3-4 minutes until they float. Drain and add to the tomato skillet, tossing gently.
- Serve ravioli topped with torn burrata, fresh basil, and a drizzle of olive oil.
Notes
You can customize the seasonings to taste.