Lemon and burrata limoncini

Delicate lemon-shaped pasta parcels hiding a luxurious filling of creamy burrata, ricotta, and Parmesan infused with bright lemon zest. Tossed in a silky butter sauce and finished with fresh basil and stracciatella, this handmade pasta recipe creates an impressive yet relaxed date-night dish that celebrates Italian craftsmanship and fresh, simple ingredients.

Prep: 30 mins to 1 hour

Cook: 10 to 30 mins

Serves: Serves 2

Dietary: Vegetarian

By Roberta d’Elia
From Saturday Kitchen Recipes

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This lemon and burrata limoncini recipe achieves a Nutri-Score D rating, reflecting the rich cheese filling and butter sauce that make this handmade pasta dish indulgent. The three-cheese filling provides protein and calcium, while fresh lemon adds vitamin C and brightness.

Per serving: approximately 685 kcal, 42g fat, 58g carbs, 4g sugars, 3g fibre, 28g protein.

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Equipment

• Pasta machine →
• Large saucepan →
• Large frying pan
• Piping bag
• Bowl
• Knife
• Chopping board
• Lemon-shaped cutter or mould
• Slotted spoon
• Cling film
• Brush
• Measuring spoons
• Serving plate

Method

1. Make the pasta dough (15 minutes, plus 30 minutes resting)
   Combine the semola rimacinata and 00 flour on a clean work surface, creating a well in the centre. Add the egg yolks to the well and mix with a fork, gradually incorporating the flour until a dough forms. Knead for 8-10 minutes until the pasta dough feels smooth and elastic – this develops the gluten for perfectly tender limoncini. Wrap in cling film and rest for at least 30 minutes; this relaxes the gluten and makes rolling much easier.
2. Prepare the filling (10 minutes, plus 30 minutes chilling)
   Place the well-drained ricotta, drained burrata pieces, and finely grated Parmesan in a bowl. Mix until smooth and well combined. Fold in the lemon zest, then add lemon juice gradually, tasting as you go – you want the filling to taste bright and fresh without becoming too loose. Season with salt, transfer to a piping bag, and chill for at least 30 minutes. Keeping the filling chilled makes this handmade pasta recipe much easier to shape and seal properly.
3. Roll out the pasta dough (10 minutes)
   Unwrap your rested pasta dough and cut it into manageable pieces. Feed each piece through your pasta machine, starting at the widest setting and working gradually down to setting 6 or 7. The pasta sheets should be very thin – you should almost see your hand through them – but still strong enough to hold the filling without tearing. This thinness is essential for delicate limoncini that cook evenly.
4. Assemble the limoncini (15-20 minutes)
   Lay one pasta sheet on a lightly dusted work surface. Pipe about 20g (¾oz) of the chilled cheese filling for each limoncino, leaving enough space between each mound to seal and cut properly. Brush around each filling mound with water using a brush – this helps create a good seal. Cover with a second pasta sheet and press firmly around each mound to remove any trapped air, which could cause the limoncini to burst during cooking.
5. Cut and seal the limoncini (10 minutes)
   Use a large lemon-shaped cutter or mould to cut out each limoncino. Press the edges firmly to seal well, ensuring no filling can escape during cooking. Dust the finished limoncini lightly with semola to prevent sticking. Work efficiently but carefully – these beautiful lemon-shaped pasta parcels deserve attention to detail for the best results with your burrata pasta recipe.
6. Cook the limoncini (3-4 minutes)
   Bring a large saucepan of well-salted water to a rolling boil. Gently drop in the limoncini and cook for 3-4 minutes, or until they float to the surface and the pasta feels tender when tested. Fresh pasta cooks quickly, so keep a close eye on them. The limoncini are ready when they’re tender but still hold their beautiful lemon shape perfectly.
7. Prepare the butter sauce (2-3 minutes)
   While the limoncini cook, melt the unsalted butter in a large frying pan over low heat. Add a ladleful of the starchy pasta cooking water and swirl the pan gently to create a smooth, creamy emulsion. Don’t let the butter brown or burn – you want a silky, golden sauce that coats the pasta beautifully. This simple butter sauce lets the three-cheese filling and lemon flavours shine.
8. Toss and finish the limoncini (2 minutes)
   Use a slotted spoon to transfer the cooked limoncini directly into the butter sauce. Gently toss to coat each lemon-shaped pasta parcel, adding a little more pasta water if needed until the sauce becomes silky and creamy. Be gentle to avoid breaking the delicate limoncini while ensuring they’re beautifully coated in the buttery sauce.
9. Plate and serve immediately (1 minute)
   Arrange the limoncini on a large serving plate for an impressive presentation. Finish with generous spoonfuls of stracciatella cheese, fresh basil leaves, and the zest of an Amalfi lemon for extra fragrance. Drizzle over any remaining butter sauce and serve straight away while the handmade pasta is at its peak. This lemon and burrata recipe is perfect for a relaxed yet impressive date-night dinner.

Recipe tips

• Keep the filling chilled until you’re ready to pipe it – this makes the limoncini much easier to shape and seal without tearing
• Work with one pasta sheet at a time and keep the others covered with cling film to prevent drying out
• Don’t overfill the limoncini or they may burst during cooking – 20g (¾oz) per parcel is ideal
• Use the starchy pasta cooking water to create the silkiest butter sauce for your burrata pasta recipe
• This lemon pasta recipe is best enjoyed immediately while the pasta is tender and the cheese filling is creamy
• If you don’t have a lemon-shaped cutter, use a large oval or teardrop-shaped cutter as an alternative for your handmade pasta
• Well-drained ricotta is essential – excess moisture will make the filling too loose for perfect limoncini