Fact: Nothing Says "I Love You" Like Burrata Ravioli in Parmesan Broth

February  5, 2017

If one Parmesan rind in soup is a good thing, you know broth that’s made with a lot of Parmesan rinds is going to be really good. And then if you stuff ravioli with burrata (and a little ricotta), and serve those cheesy pillows in a bowlful of said really good Parmesan broth?

You have a cheese lover’s dream dinner of Baked Burrata Ravioli in Parmesan Broth. Valentine’s Day dinner sorted. You’re welcome.

Your Valentine called. They want cheese, not chocolate. Photo by Bobbi Lin

The base of the today’s dish, from Hi, I’m Brian, is the Parmesan broth, and if you are not already saving Parmesan rinds in your freezer, please start now. It will take you awhile to build up to the pound necessary for this recipe, but if you can’t wait (and you shouldn’t), head to a higher-end grocery store or a cheese shop where you can often buy them.

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Parmesan rinds alone will make for a rich, cheesy broth, but Hi, I’m Brian’s is extra flavorful, thanks to additions like browned onion and garlic, peppercorns, white wine, and herbs. And his use of scraps isn’t limited to the Parmesan rinds: Since you use parsley leaves in the garnish, he has you use the stems in the broth—smart!

If you aren’t yet sold, don’t just take my word for it, take Food52er Amber Banerjee’s, who tested this recipe and declared: “The show stealer was the broth! Not only does it taste phenomenal, it will make your house smell amazing! It may be the best broth I have ever tasted and I plan to keep some in my freezer from now on.”

Parmesan power. Photo by James Ransom

Though the dish looks (and tastes!) sophisticated (and has a somewhat lengthy ingredient list), it isn’t challenging to make and most of it can be made ahead of time. Hi, I’m Brian suggests thinking of it in four parts: the broth, the pasta, the ravioli filling, and the garnish. The broth and the ravioli can be made a day or two ahead of time, so the day of you’ll just need to bake the ravioli, reheat the broth, make the garnish (essentially an herb salad), and put together the dish.

I like this as an entree, but if you really want to go all out, follow Hi, I’m Brian's preference and serve his Baked Burrata Ravioli in Parmesan Broth as a starter. He says, “It's sophisticated yet subtle enough to introduce any number of mains.” Need ideas? Here are a few of our favorites:

Know of a great recipe hiding in the Food52 archives that uses an overlooked kitchen scrap? Tell me about it! Send me an email ([email protected]) or tell all in the comments: I want to know how you're turning what would otherwise be trash into a dish to treasure!

See what other Food52 readers are saying.

  • m morgan
    m morgan
  • amysarah
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.


m M. January 4, 2022
Ugh spellcheck *burrata!
m M. January 4, 2022
Looks exquisite. Clarification please — the buttata should be diced? Could you substitute fresh mozzarella and cream in a pinch? Thanks
amysarah February 5, 2017
This sounds like it ratchets one of my favorites - Tortellini in Brodo - up several notches, and I'll take cheese over chocolate any time. I’ll have to be my own valentine though - I’m more likely to split atoms in our kitchen than my husband to attempt complex cooking. (Not that he builds nuclear reactors either. What good is he?)

But I may purchase pasta sheets and simmer parm rinds in good quality chicken broth. I bet it would still produce a pretty tasty but less labor intensive facsimile, for us lazy valentines.

Lindsay-Jean H. February 6, 2017
I like your plan, and I might copy the pasta sheets part the next time I make it!