Dinner

Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata Recipe

ByCharlotte Montgomery December 4, 2025December 4, 2025

Introduction

This Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata is a bright and comforting dish perfect for any night of the week. The creamy burrata and zesty lemon elevate simple ingredients into a flavorful and elegant meal.

The dish shows a white plate filled with six golden-yellow ravioli pieces, each with a textured edge, arranged in a circular pattern. On top of the ravioli, there is a mix of halved red and yellow cherry tomatoes with a juicy, slightly roasted look, sprinkled with chopped green basil leaves. In the center, there is a white dollop of soft cheese, seasoned with cracked black pepper and small red chili flakes. The dish is lightly coated with a shiny olive oil dressing and speckled with more black pepper and seasoning. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 boxes Trader Joe’s Ricotta & Lemon Zest Ravioli
1/2 cup reserved pasta water
2 balls burrata
2 tablespoons basil, julienned
1 whole lemon, zested
1 tablespoon finishing olive oil
Flaky salt, to taste
Fresh cracked pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil.
Step 2: In a heavy skillet, heat olive oil over medium heat. Add cherry tomatoes, red pepper flakes, and a pinch of salt. Cook for 15–20 minutes, stirring occasionally.
Step 3: Once the tomatoes have softened, smash any unburst ones gently with the back of a spatula to release their juices.
Step 4: Add butter and sliced garlic to the skillet. Stir and cook for 5 more minutes until fragrant and buttery.
Step 5: Add the ravioli to the boiling water and cook until they float and puff up, about 3–4 minutes.
Step 6: Using a slotted spoon, transfer the cooked ravioli into the tomato sauce along with 1/2 cup of the reserved pasta water.
Step 7: Toss gently to coat the ravioli in the sauce and let it simmer for 1 more minute.
Step 8: Turn off the heat and top with torn burrata, lemon zest, julienned basil, finishing olive oil, flaky salt, and freshly cracked pepper.
Step 9: Serve immediately, accompanied by crusty bread or a fresh salad.

Tips & Variations

For extra depth, add a splash of white wine to the tomatoes as they cook.
If you can’t find burrata, substitute with fresh mozzarella or creamy ricotta.
Use fresh basil for a fragrant finish, or substitute with oregano or thyme for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid breaking the ravioli. Add a splash of water or olive oil if the sauce feels dry.