Ravioli Burrata di Andria IGP on bean cream and bottarga. Today's recipe is a snap, but they need a bit’ of patience, the time and the desire to make pasta at home. Although, honestly, I never understood why when I say that often on Sundays I make pasta at home people remain amazed. To make the dough takes 5 minutes and, with the pasta machine, pull the dough is a moment. The taste, instead, It is really another world.
Certain, if you have not the machine and pull the dough on rolling pin it takes a while’ over time, but you can easily do. This recipe is very similar to me the air of spring: fresh, delicate, almost brisk. Do not forget to have a look at all my SPRING RECIPES and at RECIPES WITH BEANS, as the Vignarola a the delicate BEAN SOUP OF SICILY, PEAS AND LETTUCE.
Given that then you have to make pasta, the filling of the ravioli with burrata on bean cream consisting simply of burrata, pepper and lemon zest. A delicate filling and simply good, like that of RAVIOLI RICOTTA, to be seasoned with tomato. The cream is minimal, only made of pureed fresh fava beans with olive oil and bottarga goes just sliced.
There must be someone of your relatives or friends who deserves to be amazed in front of ravioli made with your hands and enchanted by the simple elegance of these flavors. Burrata is delicate, has a strong taste of milk and lemon zest exalts it to perfection. The bean cream has a slight bitter hint, the roe from that contribution of salinity that it is necessary to balance the dish. And now I wish you good day.
RAVIOLI BURRATA ON CREAM OF BEANS AND BOTTARGAPrint This
- PER I RAVIOLI
- a loaf of 250 grams of pasta (for the recipe, please click here)
- 250 grams of burrata (preferably of Andria IGP)
- finely grated zest of half organic lemon
- black pepper, to taste
- one egg white (to close the ravioli)
- FOR THE DRESSING
- 300 grams of fresh beans peeled and without the outer skins
- half fresh onion
- extra virgin olive oil, to taste
- vegetable broth, to taste
- salt and pepper, to taste
- mullet roe, to taste
For the filling: open the burrata and taken the inner part (used the outer casing of mozzarella for a baked pasta or some other recipe sfiziosa). Coarsely chop the burrata and put it in a bowl: drizzle with the lemon zest and black pepper.
After the interval of rest of the dough, derive the sheets from dough with a rolling pin or with the pasta machine: I pull out the dough too thin because I like to feel the texture of the pasta and finish in the No. 7 machine. Once the sheets made, with a coppapasta derive the size of the disks that Favorite. Moisten the edge of the dough with a little’ the lightly beaten egg white, have the middle a little’ of filling of burrata and close with the second disk of dough, sealing the edges with the tines of a fork or pressing with fingers.
Put away the dumplings on a cloth sprinkled with durum wheat semolina.
For the cream of beans: brown in a pan finely chopped shallots with the extra virgin olive oil and little vegetable broth, so that wither but not burn. When the shallots will become transparent, combine the beans (I recommend, you also have to delete the second peel) well washed, brown slightly and cook for a few minutes on high heat, adding a little’ of hot broth. Blend the beans by adding an extra virgin olive oil and vegetable broth as much as necessary to obtain a fluid and homogeneous cream. Season with salt and pepper.
Cut the roe into thin slices.
Cook the ravioli in salted water, drain al dente and toss in a pan with the cream of fava beans, adding a little’ of vegetable broth and a drizzle of extra virgin olive oil so that the ravioli are evenly covered with a creamy and glossy sauce.
Serve the ravioli garnished the dish with the roe and a little’ Fresh burrata. Bon appétit!
THE PAIRING: we go to Sicily to find the right wine for these ravioli with burrata, beans and mullet and precisely from Firriato. The bottle that suggest there is an IGT Terre Sicilian, Quater Vitis White, a wine with a strong mineral fruit of a blend of four Sicilian grapes (Cataratto, Zibibbo, Carricante e Inzolia).