Leek Burrata Triangoli with Lemon Butter (Printable Version)
Delicate pasta triangles filled with burrata and leeks in lemon butter with golden breadcrumbs.
# What You'll Need:
→ Pasta Dough
01 - 2 cups 00 flour (plus extra for dusting)
02 - 2 large eggs
03 - 1 tablespoon olive oil
04 - Pinch of salt
→ Filling
05 - 2 medium leeks, white and light green parts only, cleaned and finely chopped
06 - 7 oz burrata cheese, well-drained
07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper, to taste
09 - Zest of ½ lemon
→ Lemon Butter Breadcrumbs
10 - 1¾ oz fresh sourdough breadcrumbs
11 - 2 tablespoons unsalted butter
12 - Zest of 1 lemon
13 - 1 tablespoon finely chopped fresh parsley
14 - Pinch of salt
→ Sauce
15 - 2 oz unsalted butter
16 - Juice and zest of ½ lemon
17 - Freshly cracked black pepper
# Directions:
01 - Mound the flour on a clean work surface and create a deep well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, gradually draw in flour from the inner walls of the well until a shaggy dough forms. Knead by hand for 8–10 minutes until the dough is smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
02 - Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped leeks and sauté for 6–8 minutes until softened and translucent, taking care not to let them brown. Allow the leeks to cool completely, then gently fold together with the drained burrata, lemon zest, salt, and pepper until evenly combined. Set aside.
03 - Divide the rested dough in half and keep one portion wrapped. Roll out the dough on a lightly floured surface or pass it through a pasta machine, working down to approximately 1 mm thickness. Cut the sheet into squares about 3 inches per side. Place 1 teaspoon of filling in the center of each square, fold into a triangle, and press the edges firmly to seal, dabbing with a touch of water if needed. Arrange on a floured tray and repeat with the remaining dough and filling.
04 - In a skillet over medium heat, melt 2 tablespoons of butter. Add the sourdough breadcrumbs and toast, stirring frequently, for 3–4 minutes until golden brown and crispy. Remove from heat and stir in the lemon zest, chopped parsley, and a pinch of salt. Set aside.
05 - Bring a large pot of generously salted water to a gentle boil. Drop in the triangoli and cook for 3–4 minutes until they float and the pasta is tender yet firm. Meanwhile, melt 2 oz of butter in a large skillet over medium heat. Add the lemon juice, lemon zest, and several cracks of black pepper. Using a slotted spoon, transfer the cooked triangoli directly into the lemon butter sauce and toss gently to coat. Plate the triangoli, sprinkle generously with the toasted breadcrumbs, and garnish with additional parsley if desired.
# Expert Hints:
01 -
- The contrast of creamy burrata filling against the crunch of lemony breadcrumbs will ruin plain pasta for you forever.
- It sounds impressively complicated but the dough comes together with just flour, eggs, and a little patience.
02 -
- Do not skip draining the burrata or you will end up with filling that leaks out of every triangle and turns your pasta water milky.
- The dough needs the full thirty minute rest or it will fight you every inch when you try to roll it thin enough.
03 -
- A pinch of chili flakes tossed into the breadcrumbs at the last second adds a warmth that makes the lemon flavor sing even brighter.
- Keep a damp towel over your rolled out dough sheets while you work so they do not dry out and crack at the edges.