Pistachio Burrata Ravioli with White Wine Cream Sauce
Make date night extra special with this homemade pistachio burrata ravioli in white wine cream sauce! Fresh burrata blended with roasted pistachios create a light, nutty filling, and the creamy, cheesy white wine sauce is the perfect pairing.
Servings: 2 people
Ingredients
For the pasta dough:
- ½ batch homemade pasta dough
For the filling:
- 2 oz burrata 1 mini ball
- ⅓ cup pistachios shelled
- 1 clove garlic
- ¼ cup ricotta cheese
- salt and pepper to taste
For the sauce:
- 2 tablespoon butter
- 1 small shallot chopped
- ¾ cup heavy cream
- 2 teaspoon parsley flakes or freshly chopped
- 1 teaspoon ground sage or 3 leaves
- 1 teaspoon garlic powder
- ⅓ cup cabernet sauvignon or white wine
- ½ cup shaved parmesan cheese
- salt and pepper to taste
- red pepper flakes to taste
Instructions
For the filling:
- Add pistachios and garlic to a food processor and blend until finely ground. If needed, a mortar and pestle (or a rolling pin and plastic bag) can be used to crush any bigger pistachio pieces.
- In a medium bowl, mash the burrata well. Add in the blended pistachios, ricotta, and salt and pepper, mixing well until combined. Refrigerate until use.
For the ravioli:
- After dough is made and rested, divide into two portions and roll each portion out very thinly using a rolling pin or pasta maker. You should have two sheets of dough large enough to fit 16-18 ravioli.
- Map out your ravioli shapes by making small indents or outlines in one sheet of dough. Don't cut through the dough yet - just make markings lightly enough to see where each ravioli will be.
- Pipe or scoop your ravioli filling evenly onto each space, then lay the second sheet of dough over the first, smoothing out and lightly pressing the edges around the filling of each ravioli.
- Using a ravioli stamp, cookie cutter, or pastry cutter, cut out each ravioli and set aside.
- Boil a pot of water for the ravioli and start making the sauce while the water boils.
For the sauce:
- Melt butter in a large saucepan over medium heat. Add shallots and cook for about 5 minutes until they soften, but don't burn.
- Add heavy cream, parsley, sage, and garlic powder, salt, pepper, and red pepper flakes. Stir well and let sauce simmer for a few minutes before adding the wine.
- Add the wine, stir well, and then add the parmesan cheese. Whisk until all the cheese has melted and no clumps are left.
For assembly:
- Add the fresh ravioli to the boiling water for about 2-3 minutes, just until softened and cooked through. Immediately add ravioli to the sauce and coat well.
- Transfer to bowls or plates and serve with more parmesan and seasonings on top!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Knead, knead, knead. Unlike bread, you can't really overwork pasta dough - make sure you knead it until it's very smooth and elastic, not rough or dry. It could take up to 10 minutes!
- Use your favorite wine. I used Cabernet Sauvignon, but you can really use any light white wine - if you have a favorite, try it out!
- Add a protein. This ravioli can be a filling meal as it is, but adding chopped bacon or pancetta to the sauce would be an extra savory, flavorful addition!