Burrata Ravioli

Total Time: Prep: 45 min. + standing Cook: 10 min.，Makes: 4 servings (3-1/2 cups sauce)

Using burrata cheese as ravioli filling is easy and really delivers on flavor. Instead of mixing up ingredients for the filling, this quicker version uses chunks of burrata and fresh basil to create a luscious interior. Serve the ravioli with your favorite sauce. —Taste of Home Test Kitchen

Ingredients

• 2-1/2 to 3 cups all-purpose flour
• 3 large eggs
• 1/4 cup water
• 1-1/2 teaspoons olive oil
• SAUCE:
• 1-1/2 teaspoons olive oil
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 can (28 ounces) Italian crushed tomatoes
• 1-1/2 teaspoons Italian seasoning
• 2 to 3 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• FILLING:
• 8 ounces burrata cheese, cut into 30 quarter-sized pieces
• 1/4 cup minced fresh basil

Directions

1. Place 2-1/2 cups flour in a large bowl. Make a well in the center. Beat eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest 30 minutes.
2. Meanwhile, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes, stirring occasionally. Keep warm.
3. Divide pasta dough in half; on a lightly floured surface (or using a pasta roller) roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, arrange burrata pieces 1 in. apart over half of pasta sheet. Top each piece of burrata with a scant 1/2 teaspoon basil. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
4. In a Dutch oven, bring salted water to a boil; add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Serve with sauce.

NutritionFacts

8 ravioli with about 3/4 cup sauce: 607 calories, 20g fat (10g saturated fat), 180mg cholesterol, 781mg sodium, 75g carbohydrate (11g sugars, 6g fiber), 26g protein.