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Creamy Leek Burrata Triangoli Recipe Easy Lemon Butter Sauce with Crunchy Breadcrumbs

creamy leek burrata triangoli - featured image
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A comforting and sophisticated stuffed pasta dish featuring creamy leek and burrata filling, tossed in a bright lemon butter sauce and topped with crunchy toasted breadcrumbs.

Ingredients

Scale
  • 2 medium leeks, thinly sliced
  • 1 ball burrata cheese (about 8 oz / 225g)
  • ½ cup ricotta cheese (120g)
  • ¼ cup grated Parmesan cheese (25g)
  • Salt and freshly cracked black pepper, to taste
  • 4 tablespoons unsalted butter (60g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • ⅓ cup breadcrumbs (35g), homemade or store-bought, preferably panko
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan (for breadcrumbs)
  • Salt and pepper, to taste (for breadcrumbs)
  • 2 cups all-purpose flour (250g) (for fresh pasta dough)
  • 2 large eggs (for fresh pasta dough)
  • A pinch of salt (for fresh pasta dough)
  • Water, as needed (for fresh pasta dough)

Instructions

  1. Prepare the Filling: Trim and clean the leeks thoroughly. Slice thin and sauté in 1 tablespoon butter over medium-low heat until soft and translucent, about 8–10 minutes. Let cool slightly. In a bowl, combine sautéed leeks with burrata (broken into chunks), ricotta, grated Parmesan, salt, and pepper. Mix gently.
  2. Make the Pasta Dough (if fresh): On a clean surface, mound flour and make a well in the center. Crack in eggs and add a pinch of salt. Mix eggs into flour with a fork, then knead by hand until smooth and elastic, about 8 minutes. Wrap in plastic and rest for 30 minutes at room temperature.
  3. Roll and Cut the Dough: Divide rested dough into 4 portions. Roll each out thinly (about 1/16 inch or 1.5mm). Cut into squares roughly 3 inches (7.5cm) wide. Place about 1 teaspoon of filling in the center of each square.
  4. Shape the Triangoli: Brush edges lightly with water or beaten egg, fold corner to corner to form a triangle, pressing edges firmly to seal. Ensure no air is trapped inside.
  5. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Drop triangoli in batches, stirring gently to prevent sticking. Cook for 3–4 minutes or until they float and feel tender. Remove with a slotted spoon and reserve some pasta water.
  6. Make the Lemon Butter Sauce: In a sauté pan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in fresh lemon juice. Toss cooked triangoli gently in the sauce. Add reserved pasta water tablespoon by tablespoon if needed to loosen sauce.
  7. Prepare the Crunchy Breadcrumbs: Heat olive oil in a small skillet. Add breadcrumbs, Parmesan, salt, and pepper. Toast over medium heat, stirring frequently, until golden brown and crisp, about 3–5 minutes.
  8. Serve: Plate lemon butter coated triangoli and generously sprinkle crunchy breadcrumbs on top. Garnish with chopped parsley if desired.

Notes

Do not rush cooking the leeks; cook low and slow to bring out sweetness without browning. Ensure edges of triangoli are dry before sealing to prevent bursting. Toast breadcrumbs carefully to avoid burning. Store breadcrumbs separately when reheating leftovers and re-toast before serving for best crunch.

Nutrition

Keywords: leek, burrata, triangoli, lemon butter sauce, breadcrumbs, stuffed pasta, easy dinner, comfort food, homemade pasta

Find it online: https://swooshspice.com/creamy-leek-burrata-triangoli-recipe-easy-lemon-butter-sauce-with-crunchy-breadcrumbs/