Burrata & Pesto Filled Ravioli with Butter and Asparagus
I will preface this recipe with that you do not need a ravioli mould to make these ravioli. This filling would quite frankly be perfection used in any shape or form, but I couldn’t resist using one of my new tools from John Francis Designs.
I recently filmed this reel as part of my That’s Classic series over on Instagram, and having a batch of pesto alla genovese gave me a hit of inspiration to incorporate some of it into a ravioli filling. Pesto and burrata is a match match IMO, and knowing the creaminess that burrata lends to a filling, it only felt right to bring that pairing together for this recipe. In this recipe I’ve heightened that burrata-esque texture that we all know and love with a touch of cream, before using a traditional, firmer ricotta to aid with consistency.
Whenever I think about a sauce pairing for stuffed pasta, and how best to serve, I can’t help but come back to butter time and time again. I’ve already talked about my favourite way to prepare a butter emulsion on a couple of occasions, so it’s no surprise that I’m banging the beurre monté drum again. I promise I’ll diversify my butter sauce repertoire soon.
The sauce comes together at the same time as the water is boiling and the ravioli are cooking. Fresh asparagus is thrown in to warm through and cook ever so slightly, keeping the texture crunchy - a lovely juxtaposition with the silky ravioli, IMO.
If asparagus isn’t in season where you are, you can absolutely make this without - or throw in some fresh basil, mint or other herbs. Enjoy!
Burrata & Pesto Filled Ravioli with Butter and Asparagus
Serves 4 - makes approx 48 ravioli
Ingredients
For the ravioli
Pesto alla genovese
50g basil leaves
1 garlic clove
1 tbsp pine nuts
6 tbsp grated Parmigiano Reggiano
2 tbsp grated Pecorino Sardo
1/2 cup extra virgin olive oil - not too strong in flavour
For the filling
1 ball of burrata
2 tbsp pesto alla genovese
25g grated Parmigiano Reggiano
100ml cream
200g firm ricotta
For the beurre monté and asparagus
1/3 cup water
200g cold butter, cut into cubes (allow 50g butter per person)
2 bunches of fresh asparagus - around 10 asparagus, cut into relatively fine diagonal pieces, spears left intact
Method
Pesto alla genovese
In a pestle and mortar, add a pinch of salt and the garlic clove. Pound and grind until this forms a paste.
Add the pine nuts and again, pound and grind until you have a paste.
Next, start adding the basil leaves in - a handful at a time, not all at once - and in a grinding motion, not pounding, slowly break the basil leaves down. Keep adding basil and grinding in this way until you have used all of it.
Add the Parmigiano and incorporate, followed by the Pecorino.
Add the olive oil in a few batches, incorporating after each addition.
Filling
Break up the burrata before whisking in the pesto until just combined.
Add the Parmigiano and the cream and whisk to combined.
Finally add the firm ricotta and gently mix in. Season to taste with salt and pepper if desired.
Place into a piping bag and chill in the fridge until you’re ready to use.
Ravioli
Make the pasta dough.
Once rested, divide the dough into four pieces. Work with one at a time - flatten the piece with your hand or a rolling pin before passing it through the thickest setting on your pasta machine. Fold the edges in to create a neat rectangle that fits the width of your pasta machine, and run it through the thickest setting again until your dough is uniform in shape
Continue passing your dough through the machine, working through each thickness setting until you get to setting 6 or 7, depending on your preference for thickness of stuffed pasta.
Using a ravioli mould
Cut the pasta sheets into widths that fit your mould and drape one sheet over the base. Use your fingers to help press in the indents, then pipe directly into them - be careful not to overfill.
Take another sheet of dough and cover. Use a rolling pin to press and seal, and gently push out any air.
Flip the mould over to remove the pasta, then using a tagliapasta or pastry butter, separate the ravioli.
Place on a baking sheet lined with a clean tea towel, or dusted with fine semolina and set aside until use.
Shaping ravioli free-hand
Take a rolled sheet of pasta and cut it in half.
Along one sheet of pasta, pipe the filling evenly spaced apart along the sheet.
Take the other half of the sheet and drape it over the filling to cover. Use your fingers to press around the filling and remove as much air as possible.
Use a pastry cutter, or tagliapasta to cut out each ravioli in whatever shape you like.
Place on a baking sheet lined with a clean tea towel, or dusted with fine semolina and set aside until use.
NB: if you aren’t planning on cooking the ravioli right away, I always recommended freezing them until you’re ready to use to prevent the base of the ravioli from getting soggy. Place the ravioli on a tray in a single layer and flash freeze for 20 minutes. Then place in an airtight container and store in the freezer until you’re ready to use. Cook directly from frozen (they might take 30 seconds-1 minute longer to cook so be mindful).
Beurre monté and finishing touches
Bring a large pot of water to boil for your pasta, and season generously with salt.
Add a 1/3 cup of cold water and add to a large frying or sauté pan over a medium heat.
Once the water is boiling, start to drop in a couple of cubes of cold butter, swirling the pan and whisking continuously until the butter is emulsified and uniform.
Once you have a stable emulsion, continue adding the rest of the butter, whisking, whirling and swirling.
Throw in the sliced asparagus, season with a touch of salt.
Keep the pan on the most tiny of flames to keep warm, stirring occasionally.
Drop the ravioli into the boiling water and cooking for 2 minutes or longer if you are cooking from frozen.
Scoop out with a slotted spoon or spider, and drop directly into the butter sauce.
Gently whirl and toss to coat all of the ravioli in the sauce.
Allow 8-10 ravioli per person.
Serve with grated Parmigiano Reggiano.
