Triangoli are a beautiful, triangle-shaped ravioli, beloved across Italy but scarcely known outside of il bel paese. For this dish, we source inspiration from the sun-scorched region of Puglia, the heel of Italy’s ‘boot’. Famed for its rustic cuisine, consider these triangoli a somewhat decadent take on Puglia’s rich culinary heritage. To prepare our triangoli filling, we turn to the prime tomato fields of Puglia, in the small commune of San Pietro Vernotico. Here, in Italy’s driest region, tomatoes are salted and left out to dry out in the unrelenting heat of the sun, until they take on a potent sweet-yet-umami flavour. We temper these tart morsels of flavour with fresh burrata, the jewel in the crown of Italian cheeses.
Renowned for its buttery consistency and delicate flavour, burrata is crafted by artisan cheesemakers across Puglia. Burrata also happens to be our Head Chef Roberta’s favourite midnight snack. Local caseifici (cheesemongers) produce the delicacy through the night, and many are familiar with visits from Roberta after a few too many of her signature “La Vita É Dolce” (“Life is Sweet”) cocktails. We dress our charmingly shaped triangoli in velvety sage butter; this herb does a great job at teasing out the sweet flavour of the sun-dried tomato. A scattering of formaggio completes this tribute to Pugliese cuisine. And while we wholeheartedly trust Roberta’s culinary judgement, we think these triangoli are best consumed in the daylight hours, al fresco, with a refreshing aperitivo in hand!
Our sun-dried tomato & burrata triangoli recipe
Preparation time: 1.5 hours
Serves 2
Calories per serving: 648kcal
Tools:
Pasta machine
Pasta cutter
Sharp knife
Large pot
Large frying pan
Ingredients
For the pasta:
200g "00" flour
2 eggs
For the filling:
40g sun dried tomato
1 ball burrata (if you can't find burrata, you can use buffalo mozzarella instead)
125g ricotta
60g parmesan
For the sauce:
4 tablespoons butter
10 sage leaves
Salt and pepper, to taste
Method
Step 1: Make the pasta
following Roberta’s techniques and method in our ultimate guide to making fresh pasta. Or simply follow Roberta’s step-by-step video:
Step 2: Prepare the filling
- While your pasta dough is resting, prepare the other ingredients to make you pasta filling.
- In a bowl add in your chopped sundried tomatoes and the ricotta, then using a fork mix together well.
- Next add in half of your parmesan, ensuring to mix well before adding in your burrata. Continue to mix, and if the mixture is looking quite milky, add in the rest of your parmesan. This will slightly ‘dry out’ the mixture which will make sealing your triangoli much easier.
- Season with salt and pepper making sure to taste the filling to check that the salt, pepper and parmesan quantities are balanced and correct.
Step 3: Roll out your pasta
- Once the pasta has rested for 30 minutes, cut the ball of dough in half and recover one of the two balls of dough with a tea-towel.
- Using your fingers, slightly flatten your pasta dough and generously sprinkle with flour before passing it through your pasta machine, working from number 0 through to 6 (don’t skip any numbers!).
Step 4: Trim your pasta sheet to size
- Once you have your long pasta sheet, cut evenly in half, trimming the edges with a knife so that they are a perfectly even rectangle.
- How much you trim the pasta sheet will determine the size of each triangolo; to check this take the outer corner of one of the pasta sheets and lightly fold diagonally into a triangle.
- If it’s too big just trim the pasta sheet lengthways to the size you are happy with. *Chef’s tip: do not throw away pasta off-cuts! Simply squash them back with the remaining pasta and roll out again using the pasta machine.
- Once you have a width that you’re happy with, cut several even squares until you have used all the dough.
Step 5: Fill & seal the triangoli
- Spoon a heaped teaspoon of filling into the centre of each square, take care not to over-fill your triangoli or they will burst when cooking.
- Take one corner of the square, fold diagonally to the opposite point, line up the rest of the triangle shape and press firmly with your index fingers to seal. If the dough is a little dry, use a dab of water to help seal the dough. *Chef’s tip: don’t just seal the outer edge of each triangolo, ensure you seal all the pasta dough surrounding the area of the filling, this will prevent the pasta from bursting when cooked.
- Once sealed, trim the edges using a zig-zag pasta cutter to give a perfect finished look.
- Once your triangoli are finished, allow to rest on a wooden board for about 30 minutes. This will help dry out and seal the dough further before boiling.
Step 6: Cook your pasta
- Bring a large pot of water to boil, adding a generous sprinkling of salt once it has come to boil.
- Place the triangoli in the water and cook for 2-3 minutes.
- Meanwhile melt the butter in the frying plan along with your sage leaves.
- Once the pasta is cooked, transfer the triangoli straight into the frying pan, adding 2-3 tablespoons of pasta water and evenly coating the filled pasta with the buttery sauce. Be careful as the pasta will be delicate once cooked.
Step 7: Serve
- Transfer your triangoli onto a plate, drizzle with the butter sauce, sprinkle with a little more parmesan and a pinch of black pepper and serve. Buon appetito!
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