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Cooking with Loretta: Burrata Cheese Ravioli with San Marzano Tomato Sauce

June 19, 2017 - Loretta Paganini
Burrata Cheese Ravioli with San Marzano Tomato Sauce

Serves 8

A delicious cheese ravioli that will become your favorite. These little delicate pillows of homemade pasta are so light that you feel like your are eating little clouds. Paired together with a delicious fresh tomato sauce they make a perfect marriage of flavors.

Chef tip: For a more delicate dough you can use all purpose flour.

For dough: 2 1/2 cups “00” Flour 1 cup fancy durum flour 4 lg. eggs Water or extra flour, if needed

For filling: 10 ounces Burrata mozzarella cheese 1 cup mascarpone cheese 1 tsp. lemon zest 1 tsp orange zest 1 tsp lime zest 1 tsp. sea salt 1/2 tsp. freshly ground white pepper Egg wash, made by combining 1 egg yolk and 1 tablespoon of water

San Marzano sauce: 1 cup soffritto (finely chopped celery, carrots & onions) 2 cloves garlic, minced 2 table spoons of olive oil 1/8 tsp. crushed red pepper flakes 2 cups San Marzano tomatoes, seeded & chopped 2 cups San Marzano tomato sauce 1 tsp. salt 1/2 teaspoons of freshly grated black pepper 1 tsp. fresh basil, chiffonade Capers emulsion: 0.5 l capers milk 1 l capers oil To make the flavored milk and oil put in infusion 400 g of capers in 1 l of oil or milk. Then mix together 1 part of milk with 2 parts of oil to reach the emulsion.

To make the dough, place the flours on a wooden board and form into a mound. Make a deep well in the center and break the eggs into it. Use a fork to break up the eggs and mix the contents of the well.

Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When the flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead the dough for about 20 minutes, until it becomes smooth and elastic. (If the dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.)

Gather the dough into a ball, place it in a mixing bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes. (To test for readiness, punch the dough with your index finger. If it springs back, it is done.)

To make the filling, place the filling ingredients in a large bowl and mix well. Break dough into lemon-size pieces and roll each piece into a long, thin sheet. On half of each sheet, place 1 teaspoon filling 3-inches apart. Fold other half of the sheet over the first and pinch the edges together with your fingertips. Close each chamber by pinching the dough around the filling with a pastry cutter. Cut ravioli into individual units and spread on parchment paper that has been lightly sprinkled with flour. Do not allow ravioli to touch. Let dry.

To make sauce, in a large, non-reactive saucepan, cook soffritto and garlic in olive oil until onion is transparent. Add crushed red pepper flakes, chopped tomato and tomato sauce. Season with salt and pepper.

Simmer for 15 to 20 minutes, to thicken, over medium heat. Add basil, cook to reduce for 10 minutes. Taste for seasoning.

Bring a 6-quart pot of salted water to boil. Add ravioli and boil for 5 minutes. Drain ravioli, place on a serving dish, and toss with San Marzano sauce and serve immediately.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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