How To Make Burrata Ravioli

Ingredients: 2-1/2 to 3 cups all-purpose flour, 3 large eggs, 1/4 cup water, 1-1/2 teaspoons olive oil, SAUCE: 1-1/2 teaspoons olive oil, 1/4 cup finely chopped onion, 1 garlic clove minced, 1 can (28

ounces) Italian crushed tomatoes, 1-1/2 teaspoons Italian seasoning, 2 to 3 teaspoons sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper. FILLING: 8 ounces burrata cheese, cut into 30

quarter-sized pieces, 1/4 cup minced fresh basil. Put 2 and a half cups of flour into a big basin. Create a well in the middle. Mix oil, water, and eggs; transfer to a well. Combine, creating a ball.

Transfer to a floured surface and knead for 4–6 minutes, or until dough is smooth and elastic, adding more flour as needed to prevent sticking. After 30 minutes, cover and let rest. In the

meantime, warm up some oil in a small saucepan over medium heat. Add onion; cook and stir for 2 to 3 minutes, or until tender. Stir in garlic and simmer for an additional minute. Add the other

ingredients for the sauce and stir. Heat till boiling. Lower the heat, cover, and simmer for approximately 30 minutes, stirring often, until the flavors are well combined. Stay warm.

Split the pasta dough in half, then roll out one half to a thickness of 1/16 inch on a surface dusted with flour or with a pasta roller. (Preserve the spaghetti covered until needed.) Arrange burrata pieces, spaced 1 inch apart, over half of the pasta sheet, working