Homemade Burrata Ravioli in 5 Simple Steps (Tastes Better Than a Restaurant!)

If you’re a fan of creamy, indulgent pasta dishes, Burrata Ravioli is about to become your new favorite comfort food. This luxurious stuffed pasta combines fresh burrata cheese with delicate homemade pasta, creating a melt-in-your-mouth experience that rivals any restaurant dish.

Making Burrata Ravioli from scratch might sound intimidating, but with just a few simple steps, you can craft a dish that’s rich, flavorful, and completely customizable. Whether you prefer it with a classic tomato sauce, a drizzle of truffle oil, or a nutty brown butter and sage finish, this ravioli is guaranteed to impress.

In this guide, I’ll walk you through five easy steps to making the perfect homemade Burrata Ravioli, from preparing the pasta dough to choosing the best sauce pairings. Whether you’re a beginner or a seasoned home cook, you’ll find this recipe both fun and rewarding. Let’s get started!

If you’re interested in making a full Italian meal, you might also enjoy Spinach Ravioli recipes for more delicious pasta ideas.

Key Details: Everything You Need to Know

Ingredients for Homemade Burrata Ravioli

For the Pasta Dough

For the Burrata Filling

How to Make Burrata Ravioli from Scratch

Step 1: Making the Pasta Dough

The foundation of any great Burrata Ravioli is its pasta dough. A well-made dough ensures that the ravioli holds its shape while remaining delicate and tender when cooked. While store-bought pasta sheets can be an option, nothing beats the texture and flavor of fresh, homemade pasta.

Gathering the Ingredients

To make pasta from scratch, you’ll need just a few simple ingredients: semolina flour, all-purpose flour, eggs, olive oil, and salt. These ingredients work together to create a dough that is elastic yet firm, perfect for holding the creamy filling inside each ravioli.

Mixing the Dough

Start by placing the semolina and all-purpose flour on a clean work surface or in a large mixing bowl. Form a well in the center, creating space to add the wet ingredients. Crack the eggs into the well, add the olive oil and salt, and begin to whisk the eggs gently with a fork. As you mix, gradually incorporate the surrounding flour, pulling it into the egg mixture little by little.

Once the mixture thickens and starts to form a shaggy dough, use your hands to bring everything together. The dough may feel slightly sticky at first, but as you knead, it will develop a smooth and elastic texture. If the dough feels too dry, add a teaspoon of water at a time; if it’s too sticky, dust it lightly with more flour.

Kneading for the Perfect Texture

Kneading is a crucial step in developing the right texture for Burrata Ravioli dough. Knead by pressing the dough with the palm of your hand, folding it over itself, and rotating it slightly. Continue this process for about 8-10 minutes until the dough becomes smooth and slightly firm. Proper kneading ensures the pasta has enough structure to hold the ravioli filling while still being tender after cooking.

Letting the Dough Rest

Once the dough is well-kneaded, shape it into a ball and wrap it in plastic wrap or cover it with a damp kitchen towel. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out. If you plan to make the ravioli later, you can refrigerate the dough for up to 24 hours. Just be sure to let it return to room temperature before rolling.

Step 2: Preparing the Creamy Burrata Filling

The heart of Burrata Ravioli lies in its rich, creamy filling. The balance of flavors and textures inside each ravioli is what makes this dish so indulgent. To achieve the perfect consistency, the right combination of cheeses and seasonings is essential.

Selecting the Best Ingredients

For the filling, the star ingredient is burrata cheese. Known for its soft, buttery texture, burrata adds a luxurious creaminess that sets this ravioli apart from other stuffed pasta varieties. Because burrata contains a delicate, milky interior, it’s important to drain any excess liquid before using it. This helps prevent the filling from becoming too runny, which could make sealing the ravioli difficult.

To enhance the depth of flavor, a mix of ricotta and Parmesan cheese is added. Ricotta provides extra body while keeping the filling light, while Parmesan adds a slightly salty and nutty taste that balances the creaminess of the burrata. The key is to use freshly grated Parmesan, as pre-packaged versions can lack the same intensity of flavor.

Blending the Filling for the Right Consistency

Once the cheeses are measured, they should be combined in a medium-sized mixing bowl. Using a fork or spoon, gently break apart the burrata and mix it with the ricotta and Parmesan until a smooth yet slightly textured consistency is achieved. Overmixing should be avoided, as the filling should remain creamy without becoming too dense.

To elevate the taste of the Burrata Ravioli, a few simple seasonings are incorporated. Black pepper and a pinch of nutmeg bring warmth and subtle spice, while fresh basil adds a delicate herbal note that complements the richness of the cheeses. Chopping the basil finely ensures even distribution throughout the filling, allowing every bite to have a balanced blend of flavors.

Chilling the Mixture for Best Results

For the filling to hold its shape inside the ravioli, it’s best to refrigerate it for at least 20 to 30 minutes before assembly. This short chilling period helps the cheeses firm up slightly, making them easier to portion out onto the pasta sheets without spreading too much. If the filling feels too soft, placing it in the fridge a little longer can make it easier to work with.

Step 3: Rolling & Cutting the Pasta Sheets

Once the pasta dough has rested, it’s time to roll it out into thin, even sheets. This step is crucial for achieving the delicate texture that makes Burrata Ravioli so special. Whether you’re using a pasta machine or rolling it by hand, consistency in thickness is key to ensuring the ravioli cooks evenly and holds the creamy burrata filling without breaking apart.

Preparing the Work Surface

Start by lightly flouring a clean, dry surface to prevent sticking. If you’re using a pasta machine, set it to the widest setting to begin. If rolling by hand, use a rolling pin and apply gentle but firm pressure to flatten the dough. The goal is to create a smooth, pliable sheet without overworking the dough, as too much handling can make it tough.

Rolling the Dough with a Pasta Machine

Divide the dough into smaller portions to make rolling easier. Take one portion and flatten it slightly with your hands before feeding it through the pasta machine on the widest setting. Fold the dough in half and pass it through the machine a few more times, gradually reducing the thickness with each pass. Repeat this process until the dough reaches a thin, translucent consistency—typically around 1/16 inch (1.5 mm).

For Burrata Ravioli, the pasta should be thin enough to allow the filling to shine through without tearing when assembled. If the sheets feel too thick, continue rolling until they have a delicate, almost paper-like texture.

Rolling the Dough by Hand

If you don’t have a pasta machine, rolling by hand requires a bit more effort but is equally effective. Use a rolling pin to gently stretch the dough outward from the center, applying even pressure. Rotate the dough occasionally to maintain an even shape, adding a light dusting of flour if needed to prevent sticking. Continue rolling until you achieve the ideal thinness.

Cutting the Pasta Sheets

Once rolled out, lay the pasta sheets flat on a lightly floured surface. Using a sharp knife, pasta cutter, or fluted ravioli wheel, trim the edges to create even rectangles or strips, depending on the ravioli size you prefer. If using a ravioli mold, cut the sheets slightly larger than the mold to allow for proper sealing. For uniform Burrata Ravioli, aim for squares or circles that are around 2 to 3 inches in diameter. This size allows for the perfect ratio of pasta to filling, ensuring each bite is balanced and full of creamy burrata flavor. Keep the cut sheets covered with a clean, dry kitchen towel to prevent them from drying out before assembling the ravioli.

Step 4: Filling & Sealing the Ravioli

Now that your pasta sheets are rolled out and your burrata filling is ready, it’s time to assemble your burrata ravioli. This step is crucial because properly filling and sealing the ravioli ensures they hold their shape during cooking while maintaining their creamy texture inside.

Placing the Filling

Lay one pasta sheet flat on a lightly floured surface. Using a small spoon or piping bag, place evenly spaced portions of the burrata filling onto the sheet. Keep each portion about one inch apart to allow enough space for sealing. Be careful not to overfill, as too much filling can cause the ravioli to burst during cooking.

Covering with the Top Layer

Once the filling is arranged, gently place a second pasta sheet over the top. Start pressing down around each mound of filling, ensuring there are no air pockets trapped inside. Air pockets can cause ravioli to expand unevenly in boiling water, leading to breakage.

Sealing the Edges Securely

To seal each ravioli, press firmly around the edges with your fingers or the back of a spoon. If needed, lightly brush the edges with water or a beaten egg wash before pressing to create a stronger bond between the pasta layers. This helps prevent the filling from leaking out while cooking.

Cutting the Ravioli

Use a sharp knife, pasta cutter, or ravioli stamp to cut out individual pieces. If using a knife, make sure to leave a small border around the filling to keep the ravioli intact. A ravioli stamp or a fluted pasta cutter gives the edges a decorative look while ensuring a tight seal.

Final Pressing & Flour Coating

After cutting, press the edges once more with your fingers or a fork to reinforce the seal. Lightly dust the finished ravioli with flour and transfer them to a parchment-lined tray. This prevents them from sticking together while you prepare the rest.

Step 5: Cooking the Burrata Ravioli

Cooking Burrata Ravioli properly is the final step that brings together all the hard work of making the pasta and preparing the filling. A well-cooked ravioli should be tender yet firm, with a creamy, melted center that bursts with flavor. Follow these steps to ensure the best results:

Boiling the Water Correctly

Start by filling a large pot with water—at least 4 to 5 quarts for every dozen pieces of ravioli. Using a generous amount of water ensures that each piece has enough space to cook evenly without sticking together. Bring the water to a rolling boil, then add salt—about one tablespoon per quart of water. This enhances the flavor of the pasta without overpowering the delicate burrata filling.

Gently Dropping the Ravioli into the Pot

Once the water reaches a boil, reduce the heat slightly to maintain a gentle simmer. If the water is too turbulent, the ravioli might break apart. Carefully place the Burrata Ravioli into the pot one at a time, ensuring they don’t stick to each other or to the bottom. Use a slotted spoon or a pasta strainer to gently stir and separate them.

Cooking Time and Texture Check

Freshly made Burrata Ravioli cooks much faster than dried pasta. Typically, they need 3 to 4 minutes in hot water to reach the perfect texture. You’ll know they are ready when they start to float to the surface. To be certain, scoop one out and test the texture— the pasta should be tender yet slightly firm to the bite, and the filling should be warm and creamy.

Removing and Draining the Ravioli

Once the ravioli are cooked, remove them immediately using a slotted spoon instead of draining them in a colander. This prevents them from breaking due to sudden movement. Place them onto a paper towel-lined plate or directly into a warm serving dish. If using a sauce, transfer the ravioli directly into the pan with the sauce and gently toss to coat them evenly.

Best Sauces & Pairings for Burrata Ravioli

Classic Tomato Sauce: A Timeless Pairing for Burrata Ravioli

When it comes to enhancing the delicate and creamy texture of Burrata Ravioli, a classic tomato sauce is one of the best choices. The tangy, slightly sweet flavor of ripe tomatoes perfectly balances the richness of the burrata filling, creating a harmonious blend of textures and tastes. This sauce is simple to make, requires minimal ingredients, and brings out the authentic Italian flavors in every bite of ravioli.

Why Tomato Sauce Works Well with Burrata Ravioli

• Acidity cuts through the creaminess – The natural acidity of tomatoes complements the soft and buttery consistency of the burrata filling.
• Enhances the pasta texture – A smooth tomato sauce coats the ravioli evenly without overpowering its delicate taste.
• Simple yet flavorful – Made with just a handful of fresh ingredients, this sauce is both easy to prepare and deeply satisfying.

Ingredients for a Classic Tomato Sauce

To make a homemade tomato sauce that pairs beautifully with Burrata Ravioli, you’ll need:

• 2 cups canned San Marzano tomatoes (or fresh, peeled tomatoes)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano (or fresh basil for a more aromatic touch)
• ½ teaspoon red pepper flakes (optional, for a slight kick)
• 1 teaspoon sugar (to balance acidity, if needed)

How to Make the Perfect Tomato Sauce for Burrata Ravioli

1. Sauté the Garlic – Heat olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds (be careful not to burn it).
2. Add the Tomatoes – Pour in the canned tomatoes, breaking them down with a spoon or blender for a smoother consistency. If using fresh tomatoes, simmer until they soften and release their juices.
3. Season to Perfection – Stir in salt, black pepper, oregano, and red pepper flakes (if using). Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally.
4. Adjust the Flavor – Taste the sauce and add sugar if needed to balance the acidity. If you prefer a silkier texture, blend the sauce using an immersion blender.
5. Finish with Fresh Herbs – Stir in chopped basil or a drizzle of olive oil just before serving for an extra layer of flavor.

Truffle Butter Sauce: A Luxurious Pairing for Burrata Ravioli​​

If you’re looking to elevate the flavors of your burrata ravioli​​, a truffle butter sauce is the perfect match. The rich, earthy aroma of truffle-infused butter enhances the creamy filling, creating a gourmet experience that feels straight out of an upscale Italian restaurant. This sauce is incredibly easy to prepare, requiring just a handful of ingredients while delivering unmatched depth of flavor.

Why Truffle Butter Sauce Works So Well with Burrata Ravioli​​

The delicate texture of fresh pasta and the creamy, slightly tangy burrata filling benefit from a sauce that’s silky and aromatic rather than overpowering. Truffle butter adds a deep, umami-rich flavor that complements without overshadowing the natural creaminess of burrata ravioli​​. This pairing creates a dish that is luxurious yet simple, perfect for special occasions or when you want to treat yourself to an indulgent meal.

How to Make Truffle Butter Sauce for Burrata Ravioli​​

Ingredients:

• 3 tbsp unsalted butter (preferably high-quality, European-style)
• 1 tsp truffle oil (white or black, depending on preference)
• 1 small garlic clove, finely minced
• ¼ cup pasta water (to help emulsify the sauce)
• Salt and freshly ground black pepper, to taste
• 1 tbsp grated Parmesan cheese (optional, for extra richness)
• 1 tsp fresh parsley or chives, finely chopped (for garnish)

Instructions:

1. Melt the Butter: In a skillet over low heat, melt the unsalted butter until it begins to foam slightly. Be careful not to brown it, as we want a smooth, creamy sauce.
2. Sauté the Garlic: Add the minced garlic and cook for 30 seconds, stirring continuously to prevent burning.
3. Incorporate the Pasta Water: Add ¼ cup of reserved pasta water from cooking the burrata ravioli​​. This helps create a silky emulsion that coats the pasta evenly.
4. Infuse with Truffle Oil: Remove the pan from heat and stir in truffle oil. Since truffle oil is highly aromatic, it’s best added at the end to preserve its intense, earthy fragrance.
5. Season and Serve: Add salt, black pepper, and a sprinkle of Parmesan cheese if desired. Gently toss the burrata ravioli​​ in the sauce, ensuring each piece is lightly coated.
6. Garnish & Enjoy: Serve immediately, garnishing with finely chopped fresh parsley or chives for a touch of freshness.

Brown Butter & Sage: A Rich, Nutty Twist for Burrata Ravioli​​

If you’re looking for a sauce that enhances the creamy filling of burrata ravioli​​ without overpowering its delicate flavors, brown butter and sage is a perfect choice. This classic Italian pairing is incredibly simple to make, yet it delivers a deep, nutty richness that perfectly complements the soft, cheesy center of your ravioli.

Why Brown Butter & Sage Works So Well

The magic of brown butter lies in its caramelized, nutty undertones, which bring out the best in burrata ravioli​​. When combined with fresh sage leaves, the sauce develops an earthy aroma that balances the richness of the pasta filling. Unlike heavier tomato-based or cream-based sauces, brown butter and sage allow the burrata filling to remain the star of the dish.

How to Make Brown Butter & Sage Sauce

Creating this sauce requires just a few simple ingredients, but technique is key to getting the best flavor:

Ingredients:

• 4 tablespoons unsalted butter
• 8–10 fresh sage leaves
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 tablespoons Parmesan cheese, grated (optional)
• ½ teaspoon lemon juice (for a subtle brightness)

Step-by-Step Instructions:

1. Melt the butter: In a skillet over medium heat, melt the butter, stirring occasionally to prevent burning.
2. Watch for color change: As the butter melts, it will start to foam. Continue stirring until it turns golden brown and develops a nutty aroma.
3. Add the sage leaves: Toss in the fresh sage leaves and allow them to crisp up in the butter. This step releases their aromatic oils, infusing the sauce with a subtle, earthy flavor.
4. Season the sauce: Add a pinch of salt and black pepper, stirring gently to combine. If desired, a squeeze of lemon juice can brighten the flavors.
5. Toss with burrata ravioli​​: Once the sauce is ready, add the cooked ravioli directly into the pan, gently coating each piece with the butter mixture.
6. Finish with Parmesan: For an extra layer of umami, sprinkle freshly grated Parmesan cheese over the plated ravioli before serving.

Fresh Basil & Parmesan Topping

Adding fresh basil and Parmesan to your burrata ravioli is one of the simplest yet most effective ways to enhance its flavor. This topping brings a balance of freshness and richness, making it an excellent choice for those who enjoy a light yet flavorful pasta dish.

Why Fresh Basil and Parmesan Work So Well

• Enhances the Creamy Burrata Filling: The sharp, nutty taste of Parmesan cheese contrasts beautifully with the soft and creamy texture of the burrata inside the ravioli.
• Adds a Burst of Freshness: Fresh basil introduces an aromatic and slightly peppery note that elevates the overall taste without overpowering the dish.
• Simple Yet Elegant: This topping requires minimal effort but makes your burrata ravioli feel restaurant-quality with its classic Italian appeal.

How to Prepare the Topping

1. Grate the Parmesan – Use a fine grater to create light, fluffy shavings that will melt effortlessly over the hot pasta.
2. Chop Fresh Basil – Roughly chop or tear the basil leaves to release their essential oils and maximize flavor.
3. Combine with Olive Oil – Drizzle a small amount of extra virgin olive oil over the pasta before adding the Parmesan and basil to help the flavors blend.
4. Sprinkle Over Hot Ravioli – Once the ravioli is plated, immediately sprinkle the Parmesan and basil on top to ensure they adhere to the pasta and create a harmonious flavor profile.

Your Perfect Burrata Ravioli Experience

Congratulations! You’ve just learned how to make burrata ravioli from scratch, transforming simple ingredients into a rich, creamy, and indulgent pasta dish. Whether you followed this recipe as a beginner or as an experienced home cook, this dish offers a restaurant-quality experience right from your own kitchen.

What Makes Homemade Burrata Ravioli Special?

• Superior Freshness: Unlike store-bought options, homemade ravioli allows you to control every ingredient, ensuring maximum freshness and flavor.
• Versatile Pairings: From a classic tomato sauce to an elegant truffle butter drizzle, your ravioli can be adapted to suit any taste preference.
• Authentic Italian Experience: Making pasta from scratch connects you with the traditional art of Italian cuisine, adding a personal touch to your meal.

Final Tips for the Best Burrata Ravioli

• Don’t Rush the Dough: Allowing your pasta dough to rest properly ensures it remains elastic and easy to work with.
• Seal the Ravioli Well: Prevent leaks by pressing firmly around the edges to lock in that creamy burrata filling.
• Experiment with Toppings: While basil and Parmesan add a fresh touch, try crushed walnuts, lemon zest, or a drizzle of aged balsamic glaze for variety.

Share Your Burrata Ravioli Creations!

Now that you’ve mastered this dish, why not share your experience? Whether you’re serving it for a special occasion or a cozy dinner at home, homemade burrata ravioli is sure to impress. Let us know in the comments how your ravioli turned out or tag us on social media with your delicious creations!

Ready to explore more pasta recipes? Stay tuned for more homemade Italian-inspired dishes that bring the flavors of Italy to your table.