Pouches with burrata, artichokes, and tomato sauce
- Vegetarian
- Energy Kcal 243
- Carbohydrates g 20.3
- of which sugars g 4.8
- Protein g 9.6
- Fats g 13.7
- of which saturated fat g 5.84
- Fiber g 3.5
- Cholesterol mg 63
- Sodium mg 300
- Difficulty: Average
- Prep time: 40 min
- Cook time: 25 min
- Serving: 10
- Cost: Average
- Note + the resting time of the fresh pasta
PRESENTATION
Fagottini con burrata, carciofi e sugo di pomodoro is such a delightful dish, really highlighting the freshness of southern Italian ingredients. These little pasta parcels—known as fagottini con burrata—offer a bite that's creamy and just so tender. Pretty much perfect. Originating from Puglia, a region famous for its rich dairy and colorful produce, they give you a refreshing burst of flavor every time. Inside, there's a fantastic mix of moist burrata and sautéed artichoke hearts, creating a light yet super satisfying experience. And the sauce? Made from fresh cherry tomatoes, it adds a sweet and bright touch without overpowering the filling. A sprinkle of chives on top? Totally enhances the flavor and adds a pop of green, which is great.
In Puglia—and throughout central Italy—fagottini con carciofi is like a celebration dish, often enjoyed during Sunday lunches or when you're hosting guests. The emphasis is always on using high-quality ingredients—nothing crazy, just really fresh components treated with care. This is why there's all this talk about using good eggs for the pasta, authentic burrata from Puglia, and artichokes in season. The filling is delicate and pairs seamlessly with the light, slightly tangy tomato sauce. So here's the thing: despite their simplicity, the flavors really really come together in a special way, making this one of those primi piatti italiani that stands out for both taste and presentation. Whether you’re cooking for family or trying to impress friends, these fagottini con burrata excel in flavor and style. And look, while variations exist across Italy—like fagottini al forno con sugo di pomodoro—it's the Pugliese touch with burrata and artichoke that keeps this classic creamy and memorable. Enjoying this dish? It’s like taking a little culinary trip to the heart of Puglia, where authenticity and simplicity reign supreme. Seriously good.
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INGREDIENTS
- Ingredients for egg pasta (for 10 pouches)
- Type 00 flour 1 ½ cup (200 g)
- Eggs 2 - (large)
- For the filling
- Burrata cheese 1 ½ cup (320 g)
- Artichokes 4
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Garlic 1 clove
- Thyme 2 sprigs
- Fine salt to taste
- Black pepper to taste
- For the acidulated water
- Water to taste
- Lemon juice to taste
- For the sauce
- Cherry tomatoes 2.2 lbs (1 kg)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 1 pinch
- Basil 2 leaves
- Garlic 1 clove
- To bind the pouches
- Chives to taste
How to prepare Pouches with burrata, artichokes, and tomato sauce
To prepare the pouches with burrata, artichokes, and tomato sauce, start with the fresh pasta: arrange the flour in a fountain on a work surface (you can also pour the ingredients into a bowl to work them), break the eggs in the center and start mixing with a fork 1, then once the eggs are absorbed, proceed by hand kneading energetically 2 3 until you obtain a smooth dough.
Form a dough ball and wrap it in cling film 4, then let the pasta rest at room temperature for about 30 minutes. Meanwhile, you can clean the artichokes: wear disposable food-grade gloves or rub your hands with lemon so they don't darken during cleaning. Trim the artichokes by cutting off the pointed top and peeling them until you reach the more tender leaves 5. Then clean the stem by removing the outermost part and immerse the cleaned artichokes in a bowl with water and lemon so they don’t darken 6.
At this point, cut the artichokes in half and with a small knife remove the internal choke 7, then julienne them 8. Drizzle a pan with a little olive oil and brown a clove of garlic (you can fry it whole if you want to remove it later or minced, as you prefer); then add the artichokes 9, season with salt and pepper to taste to flavor them. Add a little water to stew them (or deglaze with white wine) and let them cook for 5-10 minutes to soften. At the end of cooking, add a few thyme leaves. Take the burrata from the refrigerator, cut it into pieces, and place it in a colander to drain the excess whey.
Retrieve the fresh pasta, divide it to pass 100-150 g at a time through the pasta machine (you can also roll it out with a long rolling pin), setting from the lowest to the highest level to obtain a very thin sheet 10. Then cut squares of 5 inches 11 from the rectangles obtained with a pasta cutter: you should get 20. Carefully butter a muffin tin that will be used to cook the pouches 12
then dip one or two squares of pasta in boiling water (the water should simmer) for a few moments 13 and drain them 14, pass them in a bowl with cold water 15, then lay them out on a tray slightly greased with oil (so the pasta rectangles do not stick to the bottom as they dry) 15.
Fill 10 squares of fresh pasta with a little artichokes and a few pieces of burrata 16, place another square of pasta rotated by 45° on top 17, then place each filled pouch in the muffin tin and close it with two strands of chives 18. Bake them for 2 minutes on grill mode.
For the tomato sauce, wash thoroughly and cut the cherry tomatoes in half or quarters 19; then place them in a pan where you have lightly fried a halved clove of garlic (so it will be easier to remove later); season with salt and pepper, cook the cherry tomatoes for a few minutes to soften them 21 then flavor with basil leaves.
Then pass the obtained sauce through a food mill 22 and set aside, just in time to remove the cooked pouches from the oven 23. Place the sauce on the bottom of a serving platter or baking dish and lay the burrata and artichoke pouches on top, to be served piping hot 24.