Ravioli Alla Burrata With Pistachio Pesto Recipe (2024)

! Please note ! Currently it lists egg yolk as one of the pesto ingredients. This is wrong of course, use the egg yolk to close the ravioli. ! Tip ! The ravioli are quite fragile so it's best to scoop them out of the water with a slotted spoon or strainer scoop. Definitely do not drain them in a colander, all your ravioli will be crushed under the pouring water.

I am somewhat embarrassed to admit that I did not make the ravioli, but I did make the pesto. The pistachios were a stroke of genius for this delicious, simple pesto that delivers big, bold, elemental flavors. Perfect for a summer pasta with tomato salad on the side, which end up borrowing some of the pesto flavors - thank you Melissa! And I'll make the ravioli another time.

I made this exactly as written. Everyone at the dinner party was in raptures & my husband pronounced it the best thing I've ever made. But it took me 3 full hours. I'm not a ravioli novice, but not an expert, either. Just know that if you're not super skilled at ravioli-making, all the rolling & filling etc. can take a long time. If making in advance, place directly on a baking sheet (w/ semolina), put in freezer, then transfer later to a plastic bag. I kept some this way for 3 days--perfect.

Very tasty dish! We used 1/4 the amount of basil for the pesto and it still turned out amazing.

Excellent. Careful not to overfill ravioli. Used pasta recipe on shared phone notes

Totally delicious but as others have pointed out, it’s a good recipe for a rainy weekend day where you’ve got say three or four hours to make the pasta dough and then fill it

Here are some tips for the stuffing process, probably the most onerous part. Put the filling in a piping bag to make it easier to control the shape and amount applied. Brush the yolk liberally on the first layer before you lay the second, and fold it lengthwise — gently pinch together the corners on the ends so that when you lay it, the first part to touch is the fold to the middle; this minimizes air pockets. Use the handle of a round wooden spoon to press the areas between the fillings shut.

Fun for an afternoon cooking with the family ! We followed the recipe to the letter except we added 40g of semolina and an egg yolk for the dough. First time making it. Quite delicious. Next time I will put more filing in each ravioli. It will have a spot as a great summer dish.

How does the math work where the mounds of filling are 2" apart but the cutter is at least 2.5"?

This popped up as a recommendation for me. (Thanks NYT Bot). I’m just learning pasta-making. I used semolina and 00 flour as an experiment and it turned out beautifully. The filling and pesto were fabulous. I’ll make this again for a summer dinner party. I will make the raviolis ahead and refrigerate/freeze them - it’s time consuming, but very gratifying.

So many ways to riff on this. Arugula pesto works well and arugula is less expensive than basil and can be used in an accompanying salad:https://cooking.nytimes.com/recipes/1014013-arugula-pesto?smid=ck-recipe-iOS-shareUse nuts you have on hand or are inexpensive (pepitas, almonds, etc.). No need for $$$ pine nuts.Alternating the ravioli fillings between Italian sausage and ricotta adds some pizzazz.

Note that the Pecorino Romano is salty and the pistachio nuts you use may also be salty. Taste before adding any additional salt.

VG. 1 hr prep if the pasta dough is made a day before using traditional methods and ingredients. Keep it wrapped in the fridge. The filling is easy. The ravioli technique is fussy. Use Marcela Hazan's technique:https://youtu.be/6j4rULf2oD8(Sure like his kitchen!)Expensive if you don't have the walnuts and pine nuts in your pantry and a use for the remaining burrata. I had almonds and pepitas on hand and used those instead.Used a Molcajete for the pesto.

Wish I had read the comment about putting the ravioli in the freezer… and a bit annoyed that it wasn’t in the recipe (just said chill them) so I honestly didn’t know what to do and put them in the fridge covered with plastic wrap and they got super soggy and doughy and it was a shame as the fresh ones were just amazing. Pistachio pesto saved it but next time I’ll put it straight into the freezer

Honestly, one of the first ravioli I have had that is super light but just the right amount of cheesy thanks to the burrata. I added lemon zest (2/3rds of a lemon) along with some extra spices like cayenne & garlic powder to the filling and then some lemon juice to the pesto because I felt it needed some type of acid. 5 out of 5 from me!

Pretty good. Keep looking for better recipes

Tonight was my third time to make these and certainly not my last. They are time intensive, but so worth it. I always use 00 flour when making pasta instead of all purpose, so that’s one thing I adjusted. I love the filling, but a little lemon zest really brightens it up (I also don’t skimp on the black pepper). Fun recipe!

Can the pesto be made in advance and frozen? I assume yes, I guess my real question is: will it suffer much from freezing?