18 Creamy Burrata Recipes Pasta Delights

Zesty, rich, and irresistibly creamy, burrata is the star of the kitchen that transforms simple pasta into luxurious delights. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 18 creamy burrata recipes are your ticket to comfort food heaven. Dive into a world where every forkful is a creamy dream—let’s get cooking!

Burrata and Tomato Pasta

Unbelievably creamy and bursting with fresh flavors, this Burrata and Tomato Pasta is your next favorite weeknight dinner. You’ll love how the rich burrata melts into the warm pasta, creating a sauce that’s irresistibly smooth.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
• For serving:
  • 1 ball burrata cheese
  • Fresh basil leaves, for garnish

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes. Cook for 1 minute, until fragrant.
3. Add 2 cups halved cherry tomatoes and 1/2 tsp salt to the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes soften.
4. Drain the pasta and add it to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to create a light sauce.
5. Transfer the pasta to a serving dish. Tear 1 ball burrata cheese over the top and garnish with fresh basil leaves. Tip: Let the burrata sit for a minute to melt slightly into the pasta.

Out of this world creamy, the burrata adds a luxurious texture that pairs perfectly with the juicy tomatoes. Serve it with a crisp white wine for an extra special touch.

Spaghetti with Burrata and Basil

You know those nights when you crave something comforting yet fancy without putting in too much effort? This spaghetti with burrata and basil is your answer.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup pasta water (reserved)
• For serving:
  • 1 ball burrata cheese
  • 1/4 cup fresh basil leaves, torn
  • Salt and pepper to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of spaghetti to the boiling water. Cook for 9-11 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large pan over medium heat. Add 2 cloves of minced garlic and 1/4 tsp of red pepper flakes. Cook for 1 minute, until fragrant. Tip: Don’t let the garlic brown.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti.
5. Add the drained spaghetti to the pan with the garlic oil. Toss to coat, adding reserved pasta water as needed to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Transfer the spaghetti to a serving dish. Tear 1 ball of burrata over the top and scatter with 1/4 cup of torn basil leaves. Season with salt and pepper to taste.

Lusciously creamy burrata melts into the hot pasta, creating a rich sauce. The fresh basil adds a pop of color and freshness, making this dish as beautiful as it is delicious. Serve with a crisp white wine for an extra touch of elegance.

Penne with Burrata and Roasted Vegetables

Absolutely nothing beats the comfort of a hearty pasta dish, especially when it’s as vibrant and creamy as this one. You’ll love how the roasted veggies add a sweet depth, while the burrata brings that luxurious, melty goodness.

Ingredients

• For the roasted vegetables:
  • 2 cups cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 8 oz penne pasta
  • 4 cups water
  • 1 tsp salt
• For serving:
  • 8 oz burrata cheese
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and black pepper. Spread them out in a single layer.
3. Roast the vegetables for 20 minutes, or until they’re soft and slightly caramelized. Tip: Stir them halfway through for even cooking.
4. While the vegetables roast, bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
5. Add the penne pasta to the boiling water and cook according to the package instructions, usually about 11 minutes, until al dente. Tip: Save a cup of pasta water before draining; it’s great for adjusting sauce consistency.
6. Drain the pasta and return it to the pot.
7. Add the roasted vegetables to the pasta and gently toss to combine. Tip: If the mixture seems dry, add a splash of the reserved pasta water.
8. Divide the pasta and vegetables among plates. Top each serving with a piece of burrata and a sprinkle of fresh basil.

Great for a cozy night in, this dish is all about the contrast between the creamy burrata and the smoky, sweet vegetables. Try serving it with a drizzle of balsamic glaze for an extra flavor kick.

Fusilli with Burrata and Pesto

This fusilli with burrata and pesto is the kind of dish that feels like a hug in a bowl. You’ll love how the creamy burrata pairs with the vibrant pesto, making every bite a little celebration.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 4 quarts water
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For serving:
  • 8 oz burrata cheese
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add the fusilli pasta to the boiling water. Cook for 11 minutes, or until al dente, stirring occasionally.
3. While the pasta cooks, make the pesto. In a food processor, combine 2 cups basil leaves, 1/2 cup Parmesan, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Season with 1/2 tsp salt.
5. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Return the pasta to the pot. Stir in the pesto and enough reserved pasta water to create a silky sauce that coats the pasta.
7. Tear the burrata into pieces and gently fold it into the pasta. Sprinkle with 1/4 tsp black pepper.

Best enjoyed immediately, this dish offers a delightful contrast between the tender pasta and the creamy, rich burrata. For an extra touch, serve with a drizzle of olive oil and a few extra basil leaves on top.

Linguine with Burrata and Lemon Zest

Craving something creamy yet refreshing for dinner? This linguine with burrata and lemon zest is your answer. It’s simple, elegant, and packed with flavors that scream summer.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 ball burrata cheese (about 8 oz)
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 cup reserved pasta water

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz linguine to the boiling water. Cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, zest 1 lemon and set aside. Drain the burrata and let it come to room temperature.
4. Reserve 1/4 cup of pasta water, then drain the linguine and return it to the pot.
5. Add 2 tbsp olive oil, 1/4 tsp red pepper flakes, and the reserved pasta water to the linguine. Toss to combine. Tip: The pasta water helps the sauce cling to the noodles.
6. Transfer the linguine to a serving bowl. Tear the burrata over the top and sprinkle with lemon zest. Tip: For extra flavor, drizzle a bit of olive oil over the burrata before serving.

The creamy burrata melts slightly over the warm pasta, creating a luxurious sauce. The lemon zest adds a bright contrast, making every bite irresistible. Serve with a crisp white wine for the ultimate summer meal.

Rigatoni with Burrata and Mushrooms

Kick off your weeknight dinner with this creamy, dreamy rigatoni dish that’s as easy to make as it is delicious. You’ll love how the burrata melts into the pasta, creating a rich sauce that pairs perfectly with earthy mushrooms.

Ingredients

• For the pasta:
  • 1 lb rigatoni
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 1 lb mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz burrata cheese
  • 1/4 cup pasta water

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the rigatoni. Cook according to package instructions until al dente, about 12 minutes.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 8 minutes.
3. Add the minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to the mushrooms. Cook for another minute until fragrant.
4. Reserve 1/4 cup of pasta water, then drain the rigatoni and add it to the skillet with the mushrooms.
5. Tear the burrata into pieces and add it to the pasta, along with the reserved pasta water. Stir gently until the burrata melts into a creamy sauce.
6. Serve immediately, garnished with extra black pepper if desired.

Silky, rich, and utterly comforting, this dish is a testament to the magic of simple ingredients. Try topping it with a drizzle of truffle oil for an extra layer of luxury.

Farfallle with Burrata and Spinach

Just imagine sitting down to a plate of farfalle pasta, its butterfly shapes perfectly cradling creamy burrata and vibrant spinach. It’s a dish that feels fancy but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• For the pasta:
  • 12 oz farfalle pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 cups fresh spinach, roughly chopped
  • 8 oz burrata cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add the farfalle pasta to the boiling water. Cook for 11 minutes, or until al dente, stirring occasionally.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
4. Add the chopped spinach to the skillet. Cook for 2-3 minutes, just until the spinach wilts. Tip: Don’t overcook the spinach to keep its vibrant color and nutrients.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce.
6. Add the drained pasta to the skillet with the spinach. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
7. Tear the burrata into pieces and gently fold it into the pasta. Tip: The residual heat will melt the burrata slightly, creating a creamy texture.
8. Season with salt to taste and serve immediately.

Mmm, the creamy burrata melts into the pasta, creating pockets of richness that contrast beautifully with the slight bite of the farfalle and the freshness of the spinach. Try serving it with a sprinkle of extra red pepper flakes for a bit of heat or a drizzle of olive oil for added luxury.

Orecchiette with Burrata and Sausage

Dive into a bowl of comfort with this orecchiette dish that combines creamy burrata and savory sausage for a meal that’s both indulgent and satisfying. Perfect for those nights when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• For the pasta:
  • 12 oz orecchiette pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sausage:
  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
• For the sauce:
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
• For serving:
  • 8 oz burrata cheese
  • Fresh basil leaves for garnish

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the orecchiette. Cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the heavy cream and grated Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Add the drained orecchiette to the skillet, tossing to coat in the sauce. Cook for 1-2 minutes to let the flavors meld.
7. Divide the pasta among bowls. Top each serving with a piece of burrata and garnish with fresh basil leaves.

Now, the creamy burrata melts into the warm pasta, creating a luxurious texture that pairs perfectly with the spicy sausage. Serve it with a crisp green salad and a glass of white wine for a complete meal that feels like a treat.

Capellini with Burrata and Cherry Tomatoes

Zesty and fresh, this dish is your go-to for a quick, yet impressive meal. You’ll love how the creamy burrata pairs with the bright cherry tomatoes and delicate capellini.

Ingredients

• For the pasta:
  • 8 oz capellini pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 cups cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
• For serving:
  • 8 oz burrata cheese
  • 1/4 cup fresh basil, torn

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add the capellini to the boiling water. Cook for 2-3 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet. Cook for 1 minute, or until fragrant.
5. Add 2 cups halved cherry tomatoes and 1/2 tsp salt to the skillet. Cook for 3-4 minutes, or until the tomatoes soften. Tip: Don’t overcook; you want them to retain some shape.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. Add the drained pasta to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
8. Divide the pasta among plates. Top each with a piece of burrata and torn fresh basil. Tip: Let the burrata sit for a minute to warm slightly before serving.

Silky capellini, juicy tomatoes, and creamy burrata create a dish that’s both light and indulgent. Try serving it with a crisp white wine for an extra touch of elegance.

Bucatini with Burrata and Garlic

Oh, you’re going to love this dish. It’s creamy, garlicky, and oh-so-comforting—perfect for when you’re craving something indulgent yet simple.

Ingredients

• For the pasta:
  • 8 oz bucatini pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 3 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 cup pasta water
• For serving:
  • 8 oz burrata cheese
  • 1/4 cup fresh basil, torn
  • Salt and pepper, to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add the bucatini to the boiling water. Cook for 9 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
3. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for 2 minutes, or until the garlic is golden but not browned.
4. Add the drained pasta to the skillet. Toss to coat in the garlic oil. Add the reserved pasta water, a little at a time, to create a light sauce.
5. Remove the skillet from heat. Tear the burrata into pieces and gently fold it into the pasta. The residual heat will melt the cheese slightly.
6. Season with salt and pepper. Garnish with torn basil before serving.

Absolutely divine, the burrata melts into the pasta, creating a creamy texture that contrasts beautifully with the al dente bucatini. Serve it with a crisp white wine and a side of crusty bread to soak up the sauce.

Gnocchi with Burrata and Sage Butter

Oh, you’re going to love this dish. It’s creamy, herby, and downright comforting—gnocchi with burrata and sage butter is a game-changer for your weeknight dinners.

Ingredients

• For the gnocchi:
  • 1 lb store-bought or homemade gnocchi
• For the sage butter:
  • 4 tbsp unsalted butter
  • 10 fresh sage leaves
• For serving:
  • 8 oz burrata cheese, at room temperature
  • Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface.
3. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Tip: Keep an eye on the butter to prevent burning.
4. Add the sage leaves to the skillet and cook for about 1 minute, or until the butter starts to brown and the sage becomes crispy. Tip: The aroma is your cue—it should smell nutty and fragrant.
5. Drain the gnocchi and add them directly to the skillet with the sage butter. Toss gently to coat.
6. Season with a pinch of salt, then divide the gnocchi among plates.
7. Top each serving with a piece of burrata cheese. Tip: Let the burrata sit at room temperature for about 30 minutes before serving for the best texture.

You’ll adore the contrast between the pillowy gnocchi and the creamy, rich burrata. For an extra touch, drizzle with a bit of high-quality olive oil just before serving.

Tagliatelle with Burrata and Truffle Oil

Alright, you’re in for a treat with this dish that’s as luxurious as it is simple to make. Imagine silky tagliatelle, creamy burrata, and the earthy aroma of truffle oil coming together in perfect harmony.

Ingredients

• For the pasta:
  • 8 oz tagliatelle pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp truffle oil
  • Salt to taste
• For serving:
  • 1 ball burrata cheese
  • Fresh basil leaves for garnish

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add the tagliatelle to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the heavy cream in a saucepan over medium heat until it begins to simmer, about 3 minutes.
4. Reduce the heat to low and stir in the grated Parmesan until the sauce is smooth, about 2 minutes. Tip: Keep the heat low to avoid curdling the sauce.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water a little at a time.
7. Drizzle with truffle oil and toss gently to combine. Tip: Truffle oil is potent, so start with a little and adjust to taste.
8. Transfer the pasta to serving plates. Tear the burrata into pieces and place on top of the pasta.
9. Garnish with fresh basil leaves before serving.

Perfectly al dente tagliatelle coated in a creamy, cheesy sauce gets an upgrade with the luxurious touch of truffle oil and the creamy burst of burrata. Serve it with a crisp white wine for an unforgettable meal.

Pappardelle with Burrata and Wild Mushrooms

Alright, imagine you’re craving something that’s both comforting and a bit fancy—this pappardelle with burrata and wild mushrooms is your answer. It’s creamy, earthy, and totally doable on a weeknight.

Ingredients

• For the pasta:
  • 8 oz pappardelle pasta
  • 4 quarts water
  • 1 tbsp salt
• For the mushrooms:
  • 2 tbsp olive oil
  • 1 lb wild mushrooms (like chanterelles or morels), cleaned and sliced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
• For serving:
  • 1 ball burrata cheese
  • Fresh basil leaves for garnish

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add the pappardelle to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add the wild mushrooms to the skillet. Cook, stirring occasionally, until they’re golden and have released their moisture, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
5. Add the minced garlic to the mushrooms, season with salt and pepper, and cook for another minute until fragrant.
6. Drain the pasta, reserving 1/2 cup of pasta water.
7. Toss the pasta with the mushrooms, adding a splash of pasta water if needed to loosen the sauce.
8. Transfer the pasta to serving plates. Tear the burrata over the top and garnish with fresh basil. Tip: Let the burrata sit at room temperature for 10 minutes before serving for extra creaminess.

Fresh and creamy, the burrata melts into the warm pasta, while the mushrooms add a meaty texture. Try serving it with a crisp white wine to cut through the richness.

Conchiglie with Burrata and Zucchini

Unbelievably creamy and fresh, this conchiglie with burrata and zucchini is your next favorite summer pasta. You’ll love how the tender zucchini and rich burrata come together in this simple yet impressive dish.

Ingredients

• For the pasta:
  • 12 oz conchiglie pasta
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 2 medium zucchinis, sliced into half-moons
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup pasta water
• For serving:
  • 8 oz burrata cheese
  • Fresh basil leaves, for garnish
  • Salt and pepper, to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and the conchiglie pasta. Cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced zucchini and cook until slightly golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the zucchini browns nicely.
3. Add the minced garlic and 1/2 tsp red pepper flakes to the skillet. Cook for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Pour in the reserved pasta water and let the mixture simmer for 2 minutes to create a light sauce.
5. Add the drained pasta to the skillet, tossing to combine with the zucchini and sauce. Season with salt and pepper to taste.
6. Divide the pasta among plates. Tear the burrata into pieces and place on top of the pasta. Garnish with fresh basil leaves. Tip: Let the burrata sit at room temperature for 10 minutes before serving for the best texture.

Buttery burrata melts into the warm pasta, creating a luxurious sauce that coats every shell. The zucchini adds a fresh crunch, making this dish a perfect balance of textures. Serve it with a crisp white wine for an extra touch of summer bliss.

Ravioli with Burrata and Walnut Sauce

Absolutely nothing beats the comfort of digging into a plate of homemade ravioli, especially when it’s paired with creamy burrata and a rich walnut sauce. You’re in for a treat with this recipe that’s as satisfying to make as it is to eat.

Ingredients

• For the ravioli:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg yolk
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
• For the walnut sauce:
  • 1 cup walnuts, toasted
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • Salt to taste
• For serving:
  • 8 oz burrata cheese
  • Fresh basil leaves for garnish

Instructions

1. In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Knead until a smooth dough forms, about 10 minutes. Tip: Let the dough rest for 30 minutes wrapped in plastic for easier rolling.
2. For the filling, combine ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl. Mix well.
3. Roll the dough into thin sheets. Place small spoonfuls of filling spaced apart on one sheet. Cover with another sheet, press around the filling to seal, and cut into ravioli.
4. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Tip: Don’t overcrowd the pot to prevent sticking.
5. For the sauce, blend toasted walnuts, heavy cream, Parmesan, garlic, and salt until smooth. Tip: Toast walnuts in a dry pan for extra flavor.
6. Drain ravioli and toss with the walnut sauce. Serve topped with burrata and fresh basil.

Now, the ravioli are tender with a creamy, nutty sauce that’s perfectly balanced by the fresh burst of burrata. Try serving it with a drizzle of truffle oil for an extra luxurious touch.

Tortellini with Burrata and Peas

Zesty and comforting, this tortellini with burrata and peas is your next go-to weeknight dinner. You’ll love how the creamy burrata pairs with the sweet peas and cheesy tortellini.

Ingredients

• For the pasta:
  • 1 lb cheese tortellini
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup frozen peas, thawed
  • 8 oz burrata cheese
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 1 lb of cheese tortellini to the boiling water. Cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add 1/4 tsp of red pepper flakes and cook for 30 seconds to infuse the oil.
4. Pour in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1/2 tsp of garlic powder, and 1/4 tsp of black pepper. Stir continuously until the sauce thickens slightly, about 3-4 minutes. Tip: Keep the heat medium to avoid curdling the cream.
5. Drain the tortellini and add it to the skillet with the sauce. Gently toss to coat.
6. Add 1 cup of thawed frozen peas to the skillet. Stir gently to combine and heat through, about 1-2 minutes. Tip: Frozen peas are already blanched, so they just need to warm up.
7. Transfer the pasta to a serving dish. Tear 8 oz of burrata cheese over the top. Let it sit for a minute to soften slightly.

Lusciously creamy with a hint of spice, this dish is a textural dream. Serve it with a crisp white wine and a sprinkle of fresh basil for an extra touch of elegance.

Fettuccine with Burrata and Asparagus

Mmm, imagine twirling your fork into creamy, dreamy fettuccine tangled with chunks of melty burrata and crisp asparagus. It’s the kind of dish that feels fancy but is totally doable on a weeknight.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 1 tbsp salt
• For the asparagus:
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 8 oz burrata cheese
  • 1 tbsp chopped fresh basil

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the asparagus, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the asparagus is bright green and slightly tender, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, pour in the heavy cream. Bring to a simmer over medium heat, stirring occasionally. Tip: Keep an eye on the cream to prevent it from boiling over.
4. Stir in the grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Cook until the sauce thickens slightly, about 2-3 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
5. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
6. Gently fold in the cooked asparagus. Tip: Be careful not to break the asparagus pieces.
7. Divide the pasta among plates. Tear the burrata into pieces and place on top of the pasta. Sprinkle with chopped fresh basil.

Luscious and creamy, this dish is all about the contrast between the rich burrata and the fresh, crisp asparagus. Try serving it with a sprinkle of red pepper flakes for a little heat.

Macaroni with Burrata and Sun-Dried Tomatoes

You’re going to love this twist on classic macaroni. It’s creamy, tangy, and packed with flavor, thanks to the burrata and sun-dried tomatoes.

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/2 cup chopped sun-dried tomatoes
  • 8 oz burrata cheese, torn into pieces

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of elbow macaroni to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 1 cup of heavy cream in a saucepan over medium heat until it begins to simmer.
4. Stir in 1/2 cup of grated Parmesan cheese and 1/2 tsp of black pepper until the sauce is smooth.
5. Drain the pasta and return it to the pot. Pour the cream sauce over the pasta and mix well.
6. Add 1/2 cup of chopped sun-dried tomatoes and 8 oz of torn burrata cheese to the pasta. Gently stir to combine.
7. Let the dish sit for 2 minutes to allow the burrata to melt slightly into the sauce.

Kick back and enjoy the creamy texture and the burst of flavor from the sun-dried tomatoes. Serve it with a crisp green salad for a complete meal.

Conclusion

Every one of these 18 creamy burrata recipes offers a delightful twist on pasta that’s sure to impress. Whether you’re cooking for a special occasion or just spicing up weeknight dinners, there’s something here for every taste. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos