The triumvirate of tangy tomato cutting through the creamy mozzarella perfumed with herbaceous basil is never better than in the summer. This star medley are used in many different forms: pizza margherita, tomato risotto with burrata, gnocchi alla sorrentina, caprese salad, pasta al forno, pasta alla checca and timballo di melanzane (with aubergine/eggplant) to name a few. To add to the growing list, I have ravioli filled with luscious, rich burrata and tossed with a cherry tomato and basil sauce. Burrata is a type of mozzarella which is enriched with cream and stretched to create a pouch encasing creamy strings of curds and whey. The biggest problem with these ravioli is that it doesn't matter how much you make, there is never enough.