Ravioli Alla Genovese With Burrata And Olives Recipe

Cooking Directions

• STEP 1.To make the ravioli filling, combine ricotta cheese, Parmesan, chopped herbs, salt, and pepper in a bowl.
• STEP 2.Roll out the pasta dough and cut into small circles using a cookie cutter.
• STEP 3.Place a spoonful of the filling in the center of each circle, fold in half, and seal the edges with water.
• STEP 4.In a large pot, bring salted water to a boil and cook the ravioli until they float to the surface.
• STEP 5.Meanwhile, prepare the Genovese sauce by saut茅ing onions, carrots, and celery in olive oil until softened.
• STEP 6.Add beef broth and simmer for 30 minutes until the sauce thickens.
• STEP 7.To serve, spoon the Genovese sauce onto a plate, place the cooked ravioli on top, and garnish with burrata cheese and olives.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• Make sure to seal the ravioli edges tightly to prevent the filling from leaking out during cooking.
• You can make the ravioli ahead of time and freeze them for later use.
• Feel free to customize the filling by adding other ingredients like spinach or sun-dried tomatoes.
• For a vegetarian version, you can substitute vegetable broth for the beef broth in the Genovese sauce.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently simmer the ravioli in a saucepan with a little bit of water or sauce until heated through.
• Serve the ravioli alla Genovese with a side salad and crusty bread for a complete meal.