Medaglioni ravioli with burrata and lemon zest

Fresh pasta filled with burrata cheese and lemon zest

The soft, creamy burrata centre is elevated with fragrant and sophisticated notes of Sicilian lemon peel: bold flavours taken to the next level in this revisited recipe for an irresistible explosion of freshness and creaminess. Savour all the unexpected pleasure of sweet cheese combined with zesty lemon.

cooking in a pot
3-4 minutes

Boil the water, add salt and immerse the Medaglioni. Cook for 3-4 minutes over a low heat. Drain carefully, garnish as desired and enjoy.

cooking in a skillet
5 minutes

Heat a drizzle of oil or a nob of butter in a pan together with 200 ml of water and a pinch of salt. Add the Medaglioni and cook for about 5 minutes, until the water evaporates. Garnish as desired.

Ingredients

Filling 58%: rehydrated whey, ricotta (whey, cream, salt, acidity regulator: citric acid), breadcrumbs (type “0” common wheat flour, salt, brewer's yeast), water, powdered whey, mozzarella (milk, salt, microbial rennet substitute, lactic acid bacteria), lemon zest 5%, burrata 5% (milk, cream, salt, acidity regulator: lactic acid, microbial rennet substitute), potato starch, sunflower oil, milk protein, vegetable fibre (potato, maize), honey, salt, natural flavouring, black pepper. Pasta 42%: type “00” common wheat flour, eggs 20%, durum wheat semolina, water. May contain: nuts, crustaceans, fish, soybeans, celery, mustard.

nutrition declaration - Average values per 100 g
Energy 959 kJ / 228 kcal
Fat 6.0 g
    of which: saturates 1.9 g
Carbohydrate 34 g
    of which: sugars 6.2 g
Fibre 2.5 g
Protein 8.2 g
Salt 1.1 g
Try them like this:

Burrata and Sicilian Lemon Zest Medaglioni with cashew cream, roasted cashews and fresh thyme

A light and fragrant dish, with ravioli filled with burrata and Sicilian lemon zest, celebrating the fresh flavours of the summer. Perfect for outdoor lunches!

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