Baked burrata ravioli in parmesan broth
Broths
Italian cuisine
Baking
This recipe makes for an incredible entree, but in my opinion it's better served as a starter for a dinner party. It's sophisticated yet subtle enough to introduce any number of mains. Plus, it can mostly be made ahead of time. Think of it in four parts: the broth, the pasta, the ravioli filling, and the garnish. The broth and the ravioli can be made a day or two before; reheat the broth and bake/broil the ravioli when you're ready to serve.
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