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Burrata and sugared onion ravioli with pesto sauce
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Burrata and sugared onion ravioli with pesto sauce

Burrata and sugared onion ravioli with pesto sauce

per 4
for  4
Ingredients for 4 people: 


  • 4 eggs

  • 400 gr flour 00 

  • 2 burrata  (soft cow’s milk cheese)

  • 2 Tropea onions

  • water

  • sugar q.s. 

  • Pesto di Prà



Cut the onions into rings and put them in a non-stick casserole with a bit of sugar and half a glass of water. Onion rings must not be too thin. Stir thoroughly to completely dissolve the sugar. Cook over a very low heat, add some water and a layer of sugar if necessary. Mix and cook for half an hour. Allow the caramelized onion to cool. Take only the inside part of burrata and put stracciatella (that’s the name of the inside of  burrata) in a bowl. Add onions to stracciatella  and stir well until the ingredients are blended. The quantity of onions is up to you, you can modify the amount of filling according to your taste. 
Make a nest with the flour on a clean work surface, break the eggs in the centre, add a couple of pinch of salt (optional), start to knead until the dough becomes cohesive and smooth. 
Shape it into a ball and wrap it in plastic wrap.
Leave the dough to rest in the fridge for about 15 minutes.
Use a rolling pin or your hands to gently flatten the dough on a floured board and make some squares. Place a small spoonful of the filling into the centre of each square. Top with
another square, smoothing out to remove any air in the raviolo.
Freeze fresh ravioli if you don’t cook them immediately.
Bring a large pan of salted water to the boil and cook ravioli for about 3 /4  minutes.
Drain and season with plenty of pesto di Pra’.
(Recipeby Valentina Scarnecchia).


See also

Recipe prepared with


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