Burrata pansoti with datterini tomato, toasted pine nuts and basil

Burrata pansoti with datterini tomato, toasted pine nuts and basil

  • serves 4
  • A little effort

This sophisticated ravioli-style pasta recipe comes from Lina Stores head chef Masha Rener – you’ll need a pasta machine to make it

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Try this burrata pansoti recipe, a little like ravioli, then check out our Italian recipes and Masha’s tips for shopping like an Italian on our podcast.

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Ingredients

  • burrata 250g, finely chopped
  • datterini or cherry tomatoes 500g
  • extra-virgin olive oi 100ml
  • plain flour 1 tbsp, plus extra for dusting
  • basil 10 leaves, chopped
  • parmesan a handful, finely grated
  • pine nuts a handful, toasted

PASTA DOUGH

  • plain flour 300g
  • eggs 3
  • salt a pinch
  • extra-virgin olive oil 1 tbsp

Method

  • Step 1

    Mix the pasta dough ingredients in a bowl until they come together into a dough. Knead for 10 minutes until smooth and elastic. Wrap and let the dough sit in a cool, dry space for 30 minutes before using.

  • Step 2

    Use a pasta machine to roll the dough until 0.7mm thick (approximately the 2nd setting on a pasta machine) or cut the dough in half and roll each into long rectangles of the same thickness. Cut it into 12 equal squares (about 10cm each). Put 2 tbsp of burrata in the middle of each square and fold it over on itself into a triangle. Push the ends and edges together so they are fully sealed. Put onto a baking tray dusted with flour.

  • Step 3

    For the sauce, pulse the tomatoes in a food processor until roughly chopped. Pour through a fine sieve, catching the juices in a bowl. Heat 100ml of olive oil in a large pan and add 1 tbsp of plain flour. Cook for 3-4 minutes without colouring, then add the tomato juice and cook until it thickens. Remove from the heat and cool.

  • Step 4

    Add the tomato pieces from the strainer to the sauce, add salt to taste and the chopped basil leaves. Mix.

  • Step 5

    Boil the pasta in salted water for 2 minutes. Use a slotted spoon to scoop into the same pan as the sauce and mix in carefully. Top with some parmesan, divide the pasta squares equally between four plates and sprinkle over the toasted pine nuts.

We've plenty more burrata recipes right here

Burrata with sweet and sour spring veg

Nutritional Information

  • Kcals 831
  • Fat 51.8g
  • Saturates 15.7g
  • Carbs 67.4g
  • Sugars 6.2g
  • Fibre 4.9g
  • Protein 21.4g
  • Salt 0.8g
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