I always loved a nice bowl of tortellini, so I decided to filled them with the burrata cheese and toss everything in lightly scalded fresh tomato “crudo di pomodoro” style sauce.

The combination of the gooey cheese filling and the warm soft tomato, all dressed with a fruity extra virgin olive oil, is just fantastic! The perfect finishing would have been few crisp fresh basil leaves, that unfortunately I didn’t have.

I made three kind of pasta dough: regular white, tomato infused red, spinach green. I wanted to give a somewhat Italian colours look and the result was pretty rewarding.

Ingredients for 2 people

For the pasta dough:

3 cups all-purpose flour (or 2 cups flour and 1 cup semolina flour)

1/3 cup cooked spinach,

3 tbsp tomato paste

pinch of salt, olive oil, water as needed

For the burrata filling:

1 burrata drained from liquid and chopped up

1 tbsp olive oil

1 tbsp grated parmesan cheese

For the tomato “pomodoro crudo”:

3 large tomatoes seeded, filleted and chopped coarsely

Procedure:

Start by making the pasta dough. Mix the flour with salt, olive oil and water as needed to make the white one, mix the flour with the cooked spinach with salt and olive oil adding water if needed, mix the flour with tomato paste and salt with olive oil adding water if needed. Form elastic and uniformed dough and let them rest.

pasta-dough

Flat each dough to make enough pasta sheet to fill and make the ravioli. I made enough sheet of each colour of pasta to make 6 ravioli from each sheet; 1 burrata filling was enough to make 9 ravioli.

Cut the shape to fill the ravioli, I used a 3 inch round cutter and making squares is nice as well. Fill each shape with 1 tsp of burrata mix.

filling-the-pasta

To make the ravioli, fold the shape on its own and then seal the corners together. This specific pasta is called “cappelletti” as it reminds the shape of a priest’s hat (cappello da prete).

tortellini-tri-colour

Cook the ravioli in boiling salted water for few minutes; in the meantime heat up 1 tsp of olive in a pan and saute the fresh tomatoes for 30 seconds to lightly scald them.

Drain the cooked ravioli and put them in the pan with the tomato, toss together at low heat for few minutes.

Serve and enjoy!

cappelletti-in-tomato-pomodoro-crudo

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