Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata
This dish brings together delicate ricotta and lemon zest ravioli with a light, silky sauce of burst cherry tomatoes, garlic, and olive oil. Finished with creamy burrata and fresh basil, it’s an elegant yet approachable recipe that balances richness with freshness. Perfect for a special dinner or a summer-inspired pasta night.
Time
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the ravioli:
1 package (12–14 oz) fresh ricotta and lemon zest ravioli (store-bought or homemade)
(homemade option: fresh pasta dough, filled with ricotta, parmesan, lemon zest, egg, salt, and pepper)
For the burst tomato sauce:
2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
3 cups cherry or grape tomatoes
½ tsp sea salt
½ tsp black pepper
Pinch red pepper flakes
1 tbsp balsamic vinegar
For finishing:
1 ball burrata cheese (about 4 oz), torn into pieces
Fresh basil leaves, torn
Zest of ½ lemon
2 tbsp grated Parmesan cheese
Extra virgin olive oil, for drizzling
Instructions
Cook ravioli
Bring a large pot of salted water to a boil.
Cook ravioli according to package instructions until al dente (usually 3–4 minutes for fresh pasta).
Reserve ½ cup pasta water before draining.
Make burst tomato sauce
In a large skillet, heat olive oil over medium heat.
Add garlic and saute 1–2 minutes until fragrant (do not burn).
Add cherry tomatoes, salt, pepper, and optional red pepper flakes.
Cook 7–8 minutes, stirring occasionally, until tomatoes soften and burst, creating a saucy base.
Add balsamic vinegar (if using) and stir.
Combine pasta & sauce
Add drained ravioli to the skillet with tomatoes.
Toss gently to coat, adding a splash of reserved pasta water if needed for a glossy sauce.
Assemble
Transfer ravioli and tomato mixture to serving plates.
Top with torn burrata, fresh basil, lemon zest, and Parmesan.
Finish with a drizzle of olive oil.
Notes & Tips
Homemade ravioli option: Mix ricotta, Parmesan, lemon zest, and a touch of nutmeg for filling. Seal with fresh pasta dough.
Burrata tip: Add burrata just before serving so it stays creamy.
Make it lighter: Swap burrata for fresh mozzarella pearls or dollops of whipped ricotta.
Pairing idea: Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Frequently Asked Questions
Q: Can I use frozen ravioli?
A: Yes! Just cook according to package instructions, then continue with the recipe.
Q: Can I prep ahead?
A: The tomato sauce can be made ahead; cook ravioli and add burrata just before serving.
Q: Can I add protein?
A: Grilled shrimp, seared scallops, or lemony chicken work beautifully with this dish.
Nutritional Information
Calories: 510
Protein: 22g
Fat: 22g
Carbs: 55g
Fiber: 5g
Sugars: 8g