Smoked Burrata Ravioli with Lemon Butter, Parsley, Chilies & Breadcrumbs

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 8 oz. smoked burrata or ricotta

• 4 tbsp. unsalted butter

• Juice of 1/2 lemon

• 1 tsp. crushed red chili flakes

• 1/4 cup Parmigiano Reggiano, finely grated

• 1 tbsp. Italian parsley, finely chopped

• 2 tbsp. lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Smoked Burrata Ravioli:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

2. For the filling, add the inside of the burrata to piping bag and set aside.

3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

4. Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the ravioli.

5. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.

6. Melt the butter in a large sauté pan over low heat. Add the lemon juice and crushed red chili pepper.

7. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat.

8. Remove from heat and add in the Parmigiano. Toss until combined, adding more pasta water as needed, 1/4 cup at a time.

9. Plate and top with parsley and breadcrumbs.