Ultimate Corn Burrata Ravioli Guide: Homemade Gourmet Made Easy

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine tucking into a dish that perfectly marries the sweetness of summer corn with the creamy decadence of burrata, all encased in delicate ravioli pillows. That’s the magic of Corn Burrata Ravioli, a dish that’s as delightful to eat as it is beautiful to serve. This recipe brings a gourmet twist to your table, combining simple, fresh ingredients for a truly spectacular meal.

Corn Burrata Ravioli might sound like a dish reserved for a fine dining experience, but it’s surprisingly easy to make at home. With a few key techniques and some insider tips, you’ll be able to impress your guests or treat yourself to a luxurious dinner any night of the week. Get ready to elevate your pasta game with this exquisite blend of flavors that promises to be a feast for the senses.


Gather these fresh and flavorful ingredients to create your own Corn Burrata Ravioli, a dish sure to impress with its delightful blend of textures and tastes.

For the Ravioli Dough

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the Filling

  • 1 cup sweet corn kernels, fresh or frozen
  • 1 cup burrata cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste

For the Other Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fresh lemon zest
  • Salt to taste

Equipment Needed

To recreate the Corn Burrata Ravioli at home, here’s a list of kitchen tools you’ll need to ensure your culinary success. Having these to hand will help streamline the cooking process and enhance your experience of making this luxurious dish.

  • Pasta Roller: Whether manual or electric, this tool is essential for achieving thin, uniform pasta sheets.
  • Ravioli Cutter: This helps in cutting out perfectly shaped ravioli. A pizza cutter or a small, sharp knife also works if you don’t have a ravioli cutter.
  • Mixing Bowls: You’ll need at least two, one for preparing the corn filling and another for mixing the ravioli dough.
  • Large Pot: Needed for boiling the ravioli, it should be large enough to accommodate the pasta without crowding, ensuring they cook evenly.
  • Skillet: Required for sautéing the corn and incorporating it with other ingredients to create your filling.
  • Wooden Spoon or Spatula: These will be useful for mixing ingredients and ensuring that the corn does not stick to the skillet.
  • Cheese Grater: Essential for grating fresh Parmesan or any other cheese you might wish to top your ravioli with.
  • Measuring Cups and Spoons: Accurate measurement is key to the perfect balance of flavors in the ravioli.
  • Slotted Spoon: Ideal for removing the ravioli from the boiling water without breaking them.

Each tool plays a pivotal role in the preparation and cooking of your Corn Burrata Ravioli, making the process more enjoyable and the results spectacular. Make sure to gather these tools before you start, to ensure a smooth and pleasurable cooking experience.


With your kitchen tools at the ready, it’s time to dive into the heart of making Corn Burrata Ravioli. Follow these steps carefully to ensure each component of your dish is perfectly prepared.

Making the Ravioli Dough

  1. Combine Ingredients: In a large bowl, mix 2 cups of all-purpose flour with a pinch of salt. Create a well in the center and add 3 large eggs and 1 tablespoon of olive oil.
  2. Knead the Dough: Gradually incorporate the flour into the eggs and oil using your fingers. Transfer the mixture to a floured surface and knead until the dough becomes smooth and elastic, about 10 minutes.
  3. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This step is crucial for the gluten to relax, making the dough easier to roll out.

Preparing the Corn Burrata Filling

  1. Cook the Corn: Shave kernels from 2 fresh ears of corn. In a skillet over medium heat, melt 1 tablespoon of unsalted butter and sauté the corn until it’s golden and tender, about 5 to 7 minutes.
  2. Mix with Burrata: Allow the corn to cool slightly, then combine it in a bowl with 1 cup of crumbled burrata cheese, a handful of chopped fresh basil, salt, and pepper to taste.
  3. Chill the Filling: Refrigerate the filling for at least 15 minutes. This chilling makes it easier to handle when assembling the ravioli.

Making the Creamy Garlic Sauce

  1. Sauté Garlic: In a saucepan, heat 2 tablespoons of olive oil over low heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute, making sure not to burn the garlic.
  2. Simmer with Cream: Pour in 1 cup of heavy cream and a pinch of nutmeg. Increase the heat to medium and bring the sauce to a gentle simmer. Reduce the heat and let the sauce thicken slightly for about 5 minutes.
  3. Finish with Cheese: Remove the sauce from heat and stir in ¼ cup of grated Parmesan cheese until smooth and creamy. Season with salt and freshly ground black pepper to your taste.

Cooking Instructions

Now that you have your dough and filling ready, it’s time to assemble and cook your Corn Burrata Ravioli. Follow these steps to ensure your ravioli is perfectly cooked and the sauce is rich and flavorful.

Cooking the Ravioli

  1. Prepare the Pot of Water: Fill a large pot with water, add a pinch of salt, and bring it to a boil.
  2. Shape the Ravioli: While waiting for the water to boil, lay out your rolled pasta dough on a flat surface. Place a teaspoon of the corn burrata filling at regular intervals across half of the pasta sheet. Make sure to leave enough space around each mound of filling to seal the dough without trapping air.
  3. Seal the Ravioli: Brush a little water around the edges and in between the filling mounds. Lay the other half of the pasta sheet over the top and press down firmly between the pockets of filling to seal. Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces.
  4. Cook the Ravioli: Gently place the ravioli into the boiling water. Cook for 4-5 minutes or until they float to the surface and the pasta is tender.
  5. Drain and Set Aside: Remove the ravioli with a slotted spoon and set them aside on a lightly oiled plate to prevent sticking.

Combining and Serving

  1. Prepare the Ingredients: While the ravioli cooks, heat a medium saucepan over medium heat. Add a tablespoon of butter and let it melt.
  2. Cook the Garlic: Add 2 cloves of chopped garlic to the butter and sauté until it’s golden and fragrant, about 1-2 minutes.
  3. Add Cream: Pour in 1 cup of heavy cream and stir well. Allow the sauce to come to a gentle simmer.
  4. Combine and Serve: Once the sauce has thickened slightly, gently add the cooked ravioli to the saucepan. Toss to coat the ravioli in sauce gently.
  5. Garnish and Serve: Serve the ravioli hot, garnished with fresh basil leaves and extra grated cheese if desired. Enjoy the creamy and delightful taste of your homemade Corn Burrata Ravioli with Garlic Cream Sauce.

Assembling the Corn Burrata Ravioli

Now that you have your ravioli dough rolled, corn burrata filling ready, and garlic cream sauce simmering gently, it’s time to assemble your Corn Burrata Ravioli and bring this delicious dish together.

Stuffing the Ravioli

  1. Prepare Your Work Surface: Lay out a long strip of pasta dough on a lightly floured surface.
  2. Spoon the Filling: Place teaspoon-sized dollops of the corn burrata filling about 1 inch apart along one half of the pasta sheet.
  3. Moisten the Edges: Dip your fingers in a small bowl of water and lightly wet the edges of the dough around each dollop of filling. This helps to seal the ravioli properly.
  4. Fold and Seal: Gently fold the other half of the pasta sheet over the filling. Press around the edges of each filling dollop, removing any air pockets and sealing the dough tightly.
  5. Cut the Ravioli: Use a ravioli cutter or a sharp knife to cut between each mound of filling, shaping the ravioli into squares or circles as per your preference.
  6. Set Aside: Place the shaped ravioli on a floured baking sheet, ensuring they do not touch each other to prevent sticking.

Cooking the Corn Burrata Ravioli

  1. Boil the Ravioli: Bring a large pot of salted water to a rolling boil. Gently lower the ravioli into the water and cook for about 4 minutes or until they float to the top and are al dente.
  2. Drain Carefully: Use a slotted spoon to transfer the boiled ravioli from the pot to a clean dish.
  3. Add the Sauce: Spoon a generous amount of the warm garlic cream sauce over the cooked ravioli.
  4. Garnish and Serve: Sprinkle with fresh herbs, such as chopped basil or chives, for freshness and a touch of color. Serve warm to enjoy the melty burrata filling and sweet corn flavor wrapped in tender pasta enveloped by creamy sauce.

Tips for Perfect Ravioli

After carefully stuffing, sealing, and shaping your Corn Burrata Ravioli, achieving perfection requires attention even in the final stages of preparation. Here are some invaluable tips to help ensure your ravioli turns out as delectable as intended.

Choose the Right Flour

For the best texture, opt for “00” flour if you can. It’s finely ground and makes a silky, elastic dough that’s easy to work with, ensuring that your ravioli are both tender and durable enough to hold the creamy corn burrata filling without tearing.

Roll the Dough Evenly

Uniform thickness in your pasta dough is key. Uneven dough not only cooks irregularly but also makes sealing difficult, potentially leading to leaks during boiling. Aim for a thickness of about 1/16 inch. Using a pasta machine helps achieve this consistency.

Seal Ravioli Tightly

To prevent the filling from escaping during cooking, ensure that each ravioli is sealed tightly. After adding the filling, dab a little water along the edge of the bottom dough layer before placing the top layer. Press firmly around the filling to push out any trapped air and seal the edges well.

Cooking to Perfection

Boil your ravioli in a large pot of salted water. They cook quickly, typically within 2-4 minutes, and are done when they float to the surface. Avoid overcrowding the pot, as this can cause the ravioli to stick together and cook unevenly.

Keep the Finished Ravioli Warm

As you cook the ravioli in batches, keep the already cooked ones warm by placing them in a baking dish covered lightly with foil in an oven set at a low temperature, around 200°F. This prevents them from cooling down too much before serving.

Serve with Precision

When serving, handle your ravioi with care to maintain their shape. Use a slotted spoon to remove them from the water and allow excess water to drain completely. Gently lay them on plates and drizzle the garlic cream sauce evenly for a perfect finish.

Following these tips, you can elevate your homemade Corn Burrata Ravioli to restaurant quality, delivering both pleasure and pride in your culinary creation.


Ready to dive into making your own Corn Burrata Ravioli? With the right tools and techniques you’ve just learned you’re set to impress at your next dinner party. Remember the joy isn’t just in the eating but in the making. Embrace each step from kneading the dough to drizzling the garlic cream sauce. Every bite of your homemade ravioli will not only taste delicious but also echo the care and creativity you put into it. So roll up your sleeves and start creating a masterpiece in your kitchen today!

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