Ravioli With Burrata, Brought Home From Rome
Replace burrata with mozzarella in any recipe and you're in for a sensory treat. The creamy, fatty, puddle-like cheese can elevate even a pizza from standard to star-powered. Melissa Clark at the New York Times recently experienced this in Rome, in the form of ravioli.
Usually burrata is served as part of the antipasti, but at Taverna dei Fori Imperiali in Monti, the silky cheese was stuffed into ravioli along with fresh sweet ricotta, and crowned with dabs of pistachio pesto. The ravioli was similar to the more standard mozzarella-and-ricotta-filled version, with one important difference: burrata is softer and richer than regular mozzarella. So instead of pulling elastic strings when you bit, the filling was more like a creamy puddle with a mild bounce. It was heavenly partnered with the pungent, verdant pesto.
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Photo by Evan Sung for The New York Times