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
rapidly. Sprinkle a tiny pinch of basil (1/2 teaspoon) over each burrata slice. To seal, fold the sheet over and push down. Cut with a pastry wheel into squares. Continue with the remaining filling and dough. Bring salted
water to a boil in a Dutch oven and add the ravioli. Lower the heat to a low simmer and cook for one to two minutes, or until the ravioli are soft and float to the surface. Empty. Accompany with sauce.