Volti restaurant & bar

Ingredients

Burrata Cream 

• 1lt Milk
• 20ml Lemon Juice
• 250g Fresh Burrata

Ravioli Filling 

• 600g Scamorza
• 250ml Bechamel Sauce
• 40g Salt
• 3g Black Pepper

Ravioli Dough 

• 500g Flour
• 125ml Egg Yolk
• 120ml Water
• 3g Salt
• 300g Sugar

Method

Burrata Cream 

1. Bring milk to boil
2. Add lemon juice
3. Turn off the heat and rest until at room temperature
4. Strain until cream is separated
5. Season with last and pepper

Ravioli Filling 

1. Cut tomatoes in half
2. Add ingredients and slow cook for 4 hours at 60 degrees
3. Smoke for a further 2 hours
4. Chop up the tomatoes and add tomato sauce

Ravioli Dough 

1. Mix all ingredients thoroughly
2. Rest for 6 hours
3. Fill each ravioli with 25g of filling
4. Spread burrata cream on plate
5. Place the ravioli on the cream
6. Add chopped tomatoes, cheese and fresh basil

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