Lemon and burrata limoncini

Name: Lemon and burrata limoncini
Prep time: 1 h
Cook time: 30 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 100g/3½oz semola rimacinata; 100g/3½oz 00 flour; 2 medium free-range egg yolks; 200g/7oz ricotta, well drained; 125g/4½oz burrata, drained and torn into small pieces; 30g/1oz Parmesan, finely grated; 1 lemon, zest only; ½–1 lemon, juice only, to taste; salt, to taste; 50g/1¾oz unsalted butter; 2 tbsp stracciatella cheese; fresh basil leaves; 1 Amalfi lemon, zest only

Prepare: 30 mins to 1 hour
Cook: 10 to 30 mins
Serve: Serves 2

These lemon-shaped filled pasta parcels are stuffed with three cheeses and lemon, then tossed in a simple butter sauce. They could be the perfect relaxed date-night cooking project.

By Roberta d'Elia

From Saturday Kitchen

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Ingredients

For the pasta dough

100g/3½oz semola rimacinata
100g/3½oz 00 flour
2 medium free-range egg yolks

For the filling

200g/7oz ricotta, well drained
125g/4½oz burrata, drained and torn into small pieces
30g/1oz Parmesan, finely grated
1 lemon, zest only
½–1 lemon, juice only, to taste
salt, to taste

To serve

50g/1¾oz unsalted butter
2 tbsp stracciatella cheese
fresh basil leaves
1 Amalfi lemon, zest only

Recipe tips

Method

To make the pasta dough, combine the semola and 00 flour on a clean work surface. Make a well in the centre and add the egg yolks.
Mix with a fork until a dough forms, then knead for 8–10 minutes until smooth and elastic.
Wrap the dough in cling film and leave to rest for at least 30 minutes.
To make the filling, put the well-drained ricotta, burrata and Parmesan in a bowl and mix until smooth.
Fold in the lemon zest, then add the lemon juice gradually until the filling tastes bright and fresh but isn’t loose.
Season with salt, then transfer to a piping bag and chill for at least 30 minutes.
To assemble the limoncini, roll the dough through a pasta machine, starting at the widest setting and working gradually down to setting 6 or 7. The pasta should be very thin, so you can almost see your hand through it, but still strong enough to hold the filling without tearing.
Lay 1 pasta sheet on a lightly dusted work surface. Pipe about 20g/¾oz filling for each limoncino, leaving enough space between each mound to seal and cut the pasta.
Brush around the filling with water, then cover with a second pasta sheet. Press firmly around each mound to remove any trapped air.
Cut out the limoncini using a large lemon-shaped cutter or mould. Seal the edges well, then dust lightly with semola.
Cook the limoncini in a large saucepan of boiling, well-salted water for 3–4 minutes, or until they float to the surface and the pasta is tender.
Meanwhile, melt the butter in a large frying pan over a low heat. Add a ladleful of pasta cooking water and swirl the pan gently to make a smooth, creamy sauce. Don’t let the butter brown or burn.
Use a slotted spoon to transfer the cooked limoncini straight into the butter sauce. Gently toss to coat, adding a little more pasta water if needed until the sauce is silky and creamy.
Arrange the limoncini on a large serving plate. Finish with spoonfuls of stracciatella, basil leaves, Amalfi lemon zest and a final drizzle of the butter sauce. Serve straight away.