in 8 chronological steps!

Big Mamma is a big, big love. This atomic bomb group stands out as THE Italian reference in Paname and we thought that a pasta deliziosa recipe from the chefs themselves was directly welcome to impress your best friends or your beloved baby. What’s more, a vegetarian recipe that is super easy to make! Its little name: Burratelli, tortellini with burrata and tomatoes.

And in 8 steps max please, otherwise it’s no fun

Preparation: 30 minutes
Preparation: 20 minutes

Ingredients for 4 people)

  • 750 g burrata (or stracciatella di Bufala), plus 50 g for dressing
  • 600 g ricotta
  • 5 tbsp. olive oil
  • 1 tbsp. teaspoon fine salt, plus a little for the sauce
  • 30 datterino tomatoes or cherry tomatoes
  • 1 uncrushed garlic clove
  • 1 pinch Espelette pepper
  • 400 g pasta dough
  • 1 egg yolk (optional)
  • 20 candied tomatoes, for decoration
  • 10 marjoram leaves, for decoration
  • ground pepper
  1. Prepare the stuffing: Finely chop the burrata, then mix it with the ricotta. Add 4 tablespoons of olive oil, salt and pepper. To reserve.
  2. Wash the tomatoes and cut them into 2.
  3. Heat 1 tablespoon of olive oil in a frying pan over medium heat and fry the garlic clove for 5 minutes. Add the tomatoes and cook for another 10 minutes on a low heat until the tomatoes break down. Season to taste with salt and pepper and add Espelette pepper.
  4. Add the burrata and ricotta mixture to the pan. To reserve.
  5. On a lightly floured work surface, roll out the dough to 2 mm thickness with a rolling pin. Cut the edges to make it a square shape, then draw a grid to make small squares with a side of 4 cm. Put some filling in the center of a square with a teaspoon or piping bag.
  6. Then moisten 2 consecutive sides with a little water or egg yolk, then fold 2 opposite points inwards and glue them overlapping to form a triangle (or the tortellino). Pinch the edges tightly to prevent them from opening during cooking. Make all the tortellini like this.
  7. Cook the tortellini in a pot of boiling salted water for 4 minutes and drain with a slotted spoon.
  8. Just before serving, add the candied tomatoes, a few burrata sticks reserved for dressing and a few marjoram leaves for decoration.

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