We slow-roast San Marzano tomatoes with garlic, olive oil and oregano until they turn sweet and slightly sharp, then blend them into a smooth sauce that coats the pasta without overpowering the filling. The ravioli are filled with burrata, ricotta and a little potato, giving a soft, creamy centre that tastes fresh against the deeper tomato. This combination comes from Puglia, where burrata was first made in Andria in the early twentieth century and is traditionally served with tomatoes and olive oil, letting the contrast between fresh cheese and slow-cooked tomato do the work.