Lemon Zest Ricotta Ravioli with Burst Cherry Tomatoes, Burrata, Lemon Zest & Basil
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Recipe Intro From grilledcheesesocial
This Lemon Zest Ricotta Ravioli is served with burst cherry tomatoes, burrata, lemon zest & basil
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Recipe Card
ingredients
- 2 tablespoons olive oil
- 4 cups cherry tomatoes
- 1/4 teaspoon red pepper flakes
- 2 tablespoons salted butter
- 5 garlic cloves, thinly sliced
- 2 (8.8 ounce) boxes Trader Joe's Ricotta & Lemon Zest Ravioli
- 1/2 cup pasta water
- 2 balls burrata
- 2 tablespoons basil, julienned
- 1 lemon, zested
- 1 tablespoon finishing olive oil
- Flaky salt
- Freshly cracked black pepper
Method
Step 1
Get a large pot of salted water boiling.
Step 2
Meanwhile, add olive oil, cherry tomatoes, red pepper flakes and a pinch of salt to a large, heavy bottomed sauce pan over medium heat.
Step 3
Cook down for 15-20 minutes, stirring every so often, until tomatoes begin to burst. Feel free to also smash any tomatoes that haven’t burst on their own with the back of a spatula.
Step 4
Once jammy and thick, add butter and garlic and cook down for 5 more minutes.
Step 5
Add uncooked raviolis to the boiling water and cook util they’re floating and puffed up.
Step 6
Add cooked raviolis to the burst tomato sauce along with a 1/2 cup of pasta water. Cook for 1 more minute to help the sauce stick to the raviolis.
Step 7
Turn off the heat and add burrata, torn into pieces on top. Finish with a drizzle of finishing oil, basil, lemon zest, flaky salt and fresh cracked pepper.