In a mixing bowl, combine the mashed burrata cheese and ricotta cheese.

Add the grated nutmeg, salt, and pepper to the cheese mixture. Stir well to incorporate all the ingredients evenly.

Taste the filling and adjust the seasoning according to your preference.

Gently fold in the grated Parmesan cheese, ensuring it is evenly distributed throughout the filling.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld together.

Note: This filling can be used for various types of ravioli, such as traditional square-shaped ravioli or even round-shaped ones.

Now you're ready to use this delicious Burrata and Ricotta filling in your homemade ravioli recipe. Enjoy the creamy, flavorful filling as it melts in your mouth with each bite!

In a large wide dutch oven or saute pan begin heating 1/2c olive oil to fill the bottom of the pan. The amount of oil may vary depending on the width and depth of your pan. You want an excess amount of oil for shallowing frying the onions and garlic.

Start by removing both ends of the onion, and splitting in half. Remove and discard the outer peels. Turn each half on its flat side and make 3-4 slices, lengthwise, into the onion. You should now have thick (think onion ring), cut half moons.

Into the now hot oil (over medium high heat) add the onions and garlic and continue to stir. They should sizzle and bubble. Brown around the edges and turn soft and translucent in the center. This should only take about 5-8 minutes.

When the onions and garlic are golden brown around the edges, drain from the oil and lower the heat to low.

Add the dried herbs, and swirl in the oil to bloom and infuse the flavor.

Carefully add the tomatoes and season with salt and sugar to taste.

Bring the pot to a gentle simmer and cook for 20-30 minutes, stirring occasionally. The oil will separate, that is ok!

After 30 minutes, turn off the heat and stir in the torn basil leaves. Taste for seasoning, and use as needed.

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about a minute until the garlic becomes fragrant and lightly golden.

Add the cherry tomatoes to the skillet and season with salt and pepper. Cook the tomatoes for about 5-7 minutes, stirring occasionally, until they start to burst and release their juices.

Using the back of a spoon or a fork, gently press down on some of the tomatoes to help release their juices and create a chunky sauce. Be careful not to break them all.

Reduce the heat to low and let the sauce simmer for an additional 5 minutes, allowing the flavors to meld together.

Stir in the chopped basil leaves and half of the grated Parmesan cheese. Cook for another minute to let the basil wilt slightly.

Add the cooked pasta to the skillet with the tomato sauce. Toss everything together until the pasta is well coated with the sauce.

Serve the pasta in bowls or plates, and sprinkle with the remaining Parmesan cheese. Garnish with a few fresh basil leaves, if desired.

Enjoy your delicious summer cherry tomato pasta sauce! It pairs well with a fresh green salad and some crusty bread.