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Ravioli al Pomodoro with Burrata and Parmesan

Ravioli al Pomodoro with Burrata and Parmesan

✓ Vegetarian✓ Nut-free
55% matchItalian35 minEasy
Similar takeout~$19.00
Home, per plate$4.60

A shallow bowl holds filled pasta in a red tomato sauce dusted with grated cheese, topped with a creamy white ball that looks like burrata or a fresh mozzarella-style cheese, plus a basil leaf garnish.

Servings
2

Ingredients · tick what you already have

  • 9 oz
  • 14 oz
  • 4 oz
  • 2 tbsp
  • 2 cloves
  • 6 leaves
  • ¼ cup
  • ½ tsp
  • to taste

Method

  1. Warm the olive oil in a skillet over medium-low heat and cook the sliced garlic for 30 to 60 seconds until fragrant but not browned.
  2. Add the tomatoes, crushing them by hand, with the sugar and a pinch of salt. Simmer 15 to 20 minutes until thickened, then tear in a few basil leaves.
  3. Bring a large pot of well-salted water to a gentle boil and cook the ravioli according to the package, usually 3 to 5 minutes.
  4. Lift the ravioli out with a slotted spoon and toss them in the sauce with a splash of pasta water to coat.
  5. Divide the ravioli and sauce between warm shallow bowls and dust generously with Parmesan.
  6. Set a half ball of burrata in the center of each bowl (use fresh mozzarella if you can't find burrata), then garnish with a fresh basil leaf and serve right away.
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