Luxurious Black Truffle Ravioli with Creamy Burrata Tips, FAQ & printable recipe

Tips for success

To maximize the truffle flavor, try to incorporate a small amount of the shaved truffle into the butter early in the process, while saving the most visually appealing slices for the final garnish.

This two-pronged approach ensures the flavor permeates the entire dish while the presentation remains elegant and professional. If you find the butter is browning faster than expected, remove the skillet from the heat source immediately to prevent burning the milk solids.

The texture of the burrata is best experienced when it is slightly tempered. Take the burrata out of the refrigerator about 15 to 20 minutes before serving. This simple step ensures that the stracciatella center is perfectly soft and will release that signature waterfall effect when sliced.

Always taste the sauce before plating; if you feel it needs more salt, add a tiny bit more Maldon salt, but be cautious, as the starchy water and the cheese already provide a balanced salinity.

Variations

• Wild Mushroom Ravioli: Replace the ricotta ravioli with wild mushroom-filled pasta. The earthy notes of the mushrooms complement the black truffle and browned butter sauce perfectly, creating a deeper, more robust flavor profile.
• Brown Butter and Toasted Hazelnut: Add a tablespoon of finely chopped, toasted hazelnuts to the butter sauce during the final minute of browning. This introduces a pleasant crunch and an extra layer of nuttiness to the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days. The burrata is best consumed fresh and does not store well once opened.

Reheat

Gently reheat in a skillet over low heat, adding a teaspoon of water or butter to help loosen the sauce until it becomes glossy again.

If you have leftovers, store the ravioli and the butter sauce in an airtight container in the refrigerator. Try to keep the burrata separate if possible, as it does not reheat well and is best enjoyed fresh. The ravioli will absorb some of the sauce over time, so you may need to add a splash of water or a small amount of fresh butter when reheating to restore the original, glossy consistency of the dish.

While this dish is best enjoyed immediately, you can prepare the truffle butter in advance. Infuse the butter with the garlic, sage, and truffle, then let it cool and store it in the refrigerator. When you are ready to eat, simply melt the infused butter in your skillet and proceed with cooking the ravioli. This saves valuable prep time during the meal, allowing you to focus on cooking the pasta to perfection and plating the dish for an impressive result.

Serving ideas

Serve this dish immediately on pre-warmed plates to ensure the butter sauce remains silky and the burrata stays at the ideal temperature. Because this is a rich, decadent meal, it pairs beautifully with a crisp, acidic white wine or a light, sparkling beverage that cuts through the fat of the butter and the creaminess of the cheese.

Keep the focus on the ravioli by using simple, minimalist dinnerware that allows the vibrant colors and textures of the truffle and burrata to take center stage.

Present the dish by placing the ravioli in a shallow bowl or on a wide-rimmed plate to create a beautiful bed for the burrata. Carefully place the burrata in the center, and use a sharp knife to score the top just before serving, which invites the guest to release the cream themselves.

A final dusting of freshly cracked black pepper or a few extra fresh sage leaves can add a touch of color and visual interest, completing the restaurant-style presentation of your homemade gourmet masterpiece.

Frequently asked questions

Recipe card

Luxurious Black Truffle Ravioli with Creamy Burrata

Prep 2 minCook 8 minTotal 10 minServes 2

Ingredients

• 75 grams cultured French butter
• 25 grams freshly shaved Périgord black truffle
• 2 cloves garlic, crushed
• 15 leaves fresh sage
• 400 grams ricotta ravioli
• 60 milliliters starchy cooking water
• 125 grams creamy burrata
• 1/2 tsp Maldon salt, to taste

Instructions

1. Place the cultured French butter into a heavy skillet over medium-low heat. Once melted, stir in the shaved Périgord black truffle, crushed garlic, and fresh sage leaves. Allow the butter to gently infuse with these aromatic ingredients while preparing the pasta pot.
2. Increase the heat to medium to foam the butter, aiming for a temperature of 155°F (68°C) for approximately 90 seconds until it turns a nutty brown. Meanwhile, boil the ricotta ravioli in salted water until al dente. Gently transfer the cooked ravioli into the skillet with the brown butter, adding the starchy cooking water to emulsify the sauce.
3. Arrange the glazed ravioli on plates. Crown each serving with a ball of creamy burrata, a sprinkle of flaky Maldon salt, and a few additional paper-thin slices of black truffle. Serve immediately while the butter sauce is warm and the burrata is soft.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

12.5 g

Carbohydrates

35 g

Fat

32 g

Fiber

2 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.