Ravioli Con Burrata

~ Tandy

This recipe for ravioli con burrata looks complicated. But it comes together quite easily, and the results are worth the effort. The colour of the pasta comes from the black garlic that I used to make the ravioli.

Ravioli Con Burrata
Ravioli Con Burrata Made With Black Garlic Pasta And Served With A Light Tomato Sauce And Prawns

Skip ahead to the recipe for Ravioli Con Burrata

Getting things right

When we were in Italy in 2024 we had lunch at Sapori Di Mare in Santa Marinella. I had the ravioli con burrata, served with a tomato sauce, and small prawns. I have worked on a recipe of my own since then, which I finally perfected. First I made the black garlic pasta. This explains the brown colour of my ravioli. But, colour aside, the pasta has this subtle balsamic flavour which adds so much to the dish. I perfected a light tomato sauce, which I make so often now. And then I waited for the perfect occasion. When St. Valentines Day rolled around I spent the morning creating these parcels of goodness. I know it is a lot of effort, but the end result was so worth it. And, Dave loved his meal, which made it even better!

Getting things wrong

I am usually the most organized person you will come across. I believe in a place for everything, and everything in its place. But, the other morning, I was not on top of things at all. I grabbed my work bag, my handbag and my backpack, and left for my morning walk. I met my friend at the beach and I use my backpack for our walks to hold all the stuff we need in it. From there I went to drop my car off for a service. It was only when I was offloading all my things that I realized my laptop bag was not in the boot! It was exactly where it was meant to be, when I am at home. This meant driving back to Gordons Bay to fetch it. I was so frustrated at myself for having forgotten something I use every single day at work!

Take a look at this inspiring recipe for ♥ Ravioli Con Burrata ♥ from Lavender and Lime #LavenderAndLime Share on X

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Black Garlic Pasta

You need actual black garlic cloves to get the subtle flavour
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the pasta:

  • 100 g 00 flour, plus extra for dusting
  • 12 g black garlic (peeled weight)
  • 7.5 mls olive oil
  • 1.25 mls fine salt, plus extra for cooking
  • 1 egg

for the light tomato sauce:

  • 500 g ripe tomatoes, roughly chopped
  • 30 mls olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • 0.625 mls chilli flakes
  • 0.625 mls fine salt
  • freshly ground black pepper to season

for the ravioli:

  • 140 g buratta
  • 5 g basil leaves
  • freshly ground black pepper to season

for the burrata con ravioli:

  • 12 Queen prawns, shelled, deveined and head off
  • salt and freshly ground black pepper to season
  • 15 mls olive oil
  • 300 mls light tomato sauce *

Method

for the pasta:

  • Place the flour into a stand mixer bowl
  • Place the black garlic, olive oil and salt into a small container and blend with a stick blender
  • Add to the flour, together with the egg and egg yolk
  • Using a dough hook, bring the dough together and once formed, knead for 10 minutes
  • Remove from the bowl, shape into a disc and cover tightly with cling film
  • Place into the fridge and leave to rest for 30 minutes

for the light tomato sauce:

  • Place the tomatoes into a blender, purée and set aside
  • Place the olive oil into a large frying pan and heat over a medium temperature
  • Add the garlic and leave to cook until fragrant
  • Add the chilli flakes, cook until fragrant, then add the tomatoes and the salt
  • Stir to combine, then increase the temperature and bring to a boil
  • Reduce the temperature slightly then cook until the sauce starts to thicken
  • Set aside off the heat until needed

for the ravioli:

  • Place the burrata and basil into a blender and blitz to combine
  • Season generously with black pepper and place into a piping bag to use when needed
  • Once the pasta has rested, divide the dough in half, and roll out slightly on a lightly floured surface
  • Using a pasta machine, laminate the dough, and then pass through the rollers until at your desired thickness (I take mine to 7)
  • Lay the length of pasta out and mark off 18 ravioli
  • Divide the burrata mixture between the 18 ravioli
  • Cover with a second sheet of pasta, and cut out the ravioli, making sure they are properly sealed

for the burrata con ravioli:

  • Place a large pot of water onto the stove and bring to the boil
  • While waiting for the water to boil, season the prawns and place a large frying pan onto the stove to heat on a high temperature
  • Add the olive oil and when hot, cook the prawns for 1 minute a side, then turn the heat off
  • Season the water with enough salt to make it taste like broth
  • Add the pasta and cook for 90 seconds, or done to your liking
  • Drain the pasta and set aside
  • Turn the heat back on your prawns
  • Add enough tomato sauce to your liking and heat over a high temperature
  • Add the ravioli, toss to coat in the sauce and serve immediately

Notes

* the recipe makes more, and you can use it all, or less, as you prefer
See the links below for blog posts I published on June 9:

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

20 thoughts on “Ravioli Con Burrata”

  2. I wonder where to buy black garlic here? :=) I guess a deli somewhere. I am curious about your measurement for salt and chilli flakes? I honestly don’t know how you would go about obtaining that sort of measurement? On a spoon maybe? I have only ever seen herbs and spices measured in teaspoons, or in grams. I always think of mls as a liquid measurement, which is what we use here in australia for liquids. Genuinely curious, not being sarky or anything…
    cheers
    sherry https://sherryspickings.blogspot.com/

    Reply

    1. Hi, I have done a bit of research as you have asked me before about the 0.625mls measure – you can get measuring spoons from various stores in Australia, including Woolworths and Peters Of Kensington as well as Amazon, with the 1/8 of a teaspoon measure. I use 0.625mls as it is better than saying a pinch, which could mean anything, depending on your finger size. And I cannot imagine that a lot of people have a scale that can weigh in micrograms. I have one, but don’t use it for the blog. I also don’t say 1 tablespoon etc. as in Australia, that is a different mls to South Africa. So I use mls to be clear. Hope that answers your question.

      Reply

  6. What a beautiful meal! It’s interesting – I don’t know if I’ve ever made a light tomato sauce. I tend to reduce and reduce. I should probably try it sometime!

    Reply

  7. What a dreamy dish! Now it feels like it’s been ages since I last made pasta, after being so obsessed with it during the pandemic. It’s time for a revisit… And that black garlic addition is absolutely inspired.

    Reply

  9. Wow! This is quite a dish. I have used black garlic before and quite liked it. I’ve also made my own pasta before and vowed to never do it again. It’s too much work for one person, but nothing beats it as far as taste.

    Reply

  10. I really like prawns so this is right up my street. I have left my laptop at home and I’ve also forgotten to pack my mouse and my power cord on different occasions. I am very careful in the new job as I don’t know many people to ‘borrow’ a cable from 😉

    Reply

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