Ravioli with Burrata & Tomatoes

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30m prep

30m cook

4 servings

Recipe by Chef Francesco Cavazzina


  • 300g caputo flour for pasta and gnocchi
  • 6 eggs
  • 360g burratina cheese
  • 400g tomatoes whole cherry la torrente
  • 4 slices grilled aubergines  in oil (cut in 6 slices)
  • 20g grana padano cheese
  • 16pcs fresh tomato plum
  • 12pcs pitted taggiasche olives
  • Basil leaf


Cut the burrata and dry it up in a towel for 1 hour. Place the dried burrata in a bowl, add a pinch of salt, black pepper and extra virgin olive oil and mix it well.


Mix the flour with 1 whole egg and 5 egg yolks, a pinch of salt and organic extra virgin olive oil casinetto until a uniform consistency is not reached. Once the dough is ready, wrap it with cling film and have it rest for at least half an hour.

With a rolling pin or with your pasta machine make thin pasta sheets until translucent. Add the burrata filling on top and fold the sheet over, press down to seal, making sure to push all the air out. cut the dough using a ravioli cutter.


Place 1 garlic cut in half, the basil leaf, la torrente tomatoes e pitted taggiasche olives in a hot pan and cook for 5 min. Cook the ravioli in a boiling pot with water - that you have brought to a boil and previously salted - for 2/3 mins. then strain. Now place the cooked ravioli in the frying pan where the sauce is ready and mix. Plate it up!


Buon Appetito!


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