Ricotta & Lemon Zest Ravioli with Burst Tomato Sauce & Burrata

A vibrant and easy summer pasta using ricotta and lemon zest ravioli from Trader Joe's, smothered in a savory burst cherry tomato sauce and topped with creamy burrata and fresh basil.

By @grilledcheesesocial

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 0 gallons water for boiling
• 1 tbsp salt to taste
• 2 tbsp olive oil for cooking
• 4 cups cherry tomatoes whole
• 0.25 tsp red pepper flakes for heat
• 0 tsp salt to taste
• 2 tbsp salted butter cubed
• 5 count garlic cloves thinly sliced
• 17.6 oz ricotta & lemon zest ravioli 2 boxes
• 0.5 cup pasta water reserved
• 2 balls burrata torn
• 1 tbsp finishing olive oil for drizzling
• 2 tbsp basil julienned
• 0 tsp flaky salt to taste
• 0 tsp fresh cracked pepper to taste
• 1 whole lemon zest zest only

Instructions

1. Get a large pot of salted water boiling.
2. Meanwhile, add olive oil, cherry tomatoes, red pepper flakes and a pinch of salt to a large, heavy-bottomed saucepan over medium heat.
3. Cook down for 15-20 minutes, stirring occasionally, until tomatoes begin to burst. Smash any unburst tomatoes with the back of a spatula for a jammy consistency.
4. Once jammy and thick, add butter and garlic slices and cook down for 5 more minutes.
5. Add uncooked raviolis to the boiling water and cook until they’re floating and puffed up.
6. Add cooked raviolis to the burst tomato sauce along with 1/2 cup of pasta water. Cook for 1 more minute to help the sauce stick to the raviolis.
7. Turn off the heat and add burrata, torn into pieces on top. Finish with a drizzle of finishing olive oil, basil, flaky salt and fresh cracked pepper.
8. Grate lemon zest over the dish and serve.