5-Star Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata

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Few dishes bring me as much joy as a fresh bowl of ricotta and lemon zest ravioli with burst tomatoes and burrata. The contrast of the citrusy filling, the creamy cheese, and those jammy tomatoes is nothing short of sensational. If you’re looking for a pasta recipe that feels gourmet but is surprisingly simple, you’re in the right place.

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A Taste of Sunshine: My Ricotta Ravioli Memory

Why This Dish Still Sings to Me

I first tasted ricotta and lemon zest ravioli with burst tomatoes and burrata in a tucked-away trattoria on a hazy summer evening. The scent of lemon zest drifted through the air like a melody, and the burst cherry tomatoes created this hypnotic, jam-like sauce I can still recall vividly.

That meal stayed with me. Not just because of the rich ricotta or that perfect burrata melt—but because it taught me how brightness and indulgence can coexist beautifully in a single bite. Every time I recreate this dish, I’m brought back to that terrace table, candle flickering, fork swirling.

Since then, I’ve riffed on the original, refining the sauce and adjusting textures. This version, featuring Trader Joe’s ravioli, makes that elevated flavor totally weeknight-doable.

And if you’re a fan of layers and creamy textures, you’ll also love my Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto—a dreamy companion to this ravioli masterpiece.

What Makes This Ravioli So Special?

There’s something magical about the tang of lemon playing against pillowy ricotta. The ravioli itself is the canvas—but the sauce? That’s where the story deepens. When cherry tomatoes burst in hot olive oil, they caramelize ever so slightly, creating a savory-sweet richness. Add in garlic, red pepper flakes, and finishing touches like torn burrata and flaky salt, and you’ve got a restaurant-worthy experience in under 30 minutes.

Best part? This dish looks as impressive as it tastes. Whether you’re entertaining or simply craving comfort food with flair, it checks all the boxes.

And if creamy pastas make your heart skip a beat, the Lemon Ricotta and Spinach Pasta is another citrus-kissed winner worth exploring.

Ingredients & Preparation: A Simple Dance

Every Flavor Earns Its Place

Here’s the exact ingredient lineup that brings this recipe to life:

Tools You’ll Need & Smart Swaps

Don’t overthink the equipment. A heavy-bottomed pan, a large pasta pot, and a slotted spoon are your essentials.

Substitutions:

• No burrata? Use a soft mozzarella and a spoon of crème fraîche.

• Can’t find the ricotta lemon ravioli? Try cheese tortellini with added zest.

• Veganizing? Use dairy-free ricotta and skip the burrata. The sauce itself remains plant-based.

For tomato-lovers, this dish also complements recipes like Baked Feta with Cherry Tomatoes that share similar summery tones.

Let’s Cook: Step-by-Step Perfection

From Prep to Plate in Under 30 Minutes

Step 1: Boil the Water
Start a large pot of salted water on high heat. It should be boiling by the time the sauce is done.

Step 2: Make the Burst Tomato Sauce
In a large skillet, heat olive oil over medium. Add cherry tomatoes, red pepper flakes, and a generous pinch of salt. Stir occasionally for 15–20 minutes. Smash a few tomatoes with the back of a spatula once they start bursting.

Step 3: Add Garlic and Butter
Once jammy, add the butter and sliced garlic. Stir for 5 minutes until aromatic.

Step 4: Cook the Ravioli
Drop ravioli into boiling water. Cook until they puff up and float—about 3–4 minutes.

Step 5: Bring It Together
Transfer ravioli into the tomato sauce. Add ½ cup of pasta water and stir gently for a minute until sauce clings.

Step 6: Finish & Garnish
Turn off the heat. Top with torn burrata, drizzle of finishing oil, lemon zest, basil, flaky salt, and cracked pepper.

Tips to Nail It Every Time

• Don’t overcook the ravioli—they should be tender, not mushy.

• Reserve your pasta water before draining; it makes the sauce cling beautifully.

• Use high-quality finishing olive oil for that final drizzle—it makes a surprising difference.

You might also enjoy pairing it with a vibrant starter like Tomato Zucchini Pasta for an all-out tomato fest.

Serving, Storing & Pairing Ideas

What to Serve Alongside This Rich Ravioli

This dish pairs beautifully with fresh, crisp textures. Think arugula salads with citrus vinaigrettes or crusty garlic bread with herbs.

Two crowd-pleasing accompaniments:

• Burrata Toast with Pistachios and Hot Honey

• Grilled Sweet Potato and Burrata Salad

Storage Tips

Refrigerate: Store leftovers in an airtight container up to 2 days.
Reheat: Use a skillet with a splash of water over low heat. Avoid microwaving if possible—it’ll compromise texture.

Freezing Tip: This dish doesn’t freeze well due to the burrata. If you need to prep ahead, freeze the sauce and boil fresh ravioli when ready.

FAQ: You Asked, I Answered

Can I make this dish vegetarian-friendly?
Yes! It already is—just confirm your ravioli and cheese are rennet-free.

What can I use instead of burrata?
Fresh mozzarella with a splash of cream works well. Or a dollop of ricotta blended with lemon juice and salt.

Can I use grape tomatoes?
Absolutely. Just cut them in half to help them break down faster.

What wine pairs well?
A chilled Pinot Grigio or a light rosé complements the acidity and richness.

Is this gluten-free?
Only if you use gluten-free ravioli—check Trader Joe’s for seasonal GF options.

Conclusion: A Bowlful of Balance

There’s something uniquely comforting about this ricotta and lemon zest ravioli with burst tomatoes and burrata. It’s indulgent without being heavy, simple yet elegant, and every forkful tells a story of thoughtful flavor.

If you’re in the mood for another pasta-forward moment, don’t miss the Creamy Ricotta and Spinach Stuffed Sweet Potatoes or go rustic with Baked Feta with Cherry Tomatoes.

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