Ricotta Lemon Ravioli with Tomatoes

This luxurious ricotta and lemon zest ravioli dish transforms simple ingredients into an impressive meal that balances creamy cheese, bright citrus, and sweet tomatoes. I created this recipe when looking for a way to elevate store-bought ravioli into something restaurant-worthy without spending hours in the kitchen.

I first made this dish for a casual dinner party and my guests couldn't believe how simple yet sophisticated it was. Now it's my go-to recipe when I want something special but don't have hours to spend cooking.

Ingredients

• Fresh or frozen ricotta-filled ravioli: Provides the perfect blank canvas and saves tremendous time
• Cherry tomatoes: Burst during cooking creating a sweet natural sauce
• Olive oil: Use a good quality extra virgin for best flavor
• Fresh garlic cloves: Adds essential aromatic foundation
• Lemon zest: Brightens the entire dish with citrus notes
• Fresh basil: Brings herbaceous notes and beautiful color
• Burrata cheese: Creates a luxurious creamy finish that melts slightly
• Salt and freshly ground black pepper: Seasoning is crucial for balance
• Red pepper flakes: Add optional heat that complements the creaminess

Step-by-Step Instructions

Prepare the Aromatics:

Heat olive oil in a large skillet over medium heat then add minced garlic. Cook for exactly one minute until fragrant but not brown. The garlic infuses the oil creating the flavor foundation for the entire dish.

Burst the Tomatoes:

Add cherry tomatoes to the garlic-infused oil and cook for 5 to 7 minutes stirring occasionally. The magic happens when the tomatoes begin to burst releasing their sweet juices to create a light natural sauce. Season with salt pepper and red pepper flakes if using.

Cook the Ravioli:

While the tomatoes cook prepare the ravioli according to package instructions. Fresh ravioli typically takes 2 to 3 minutes while frozen might need 4 to 5 minutes. Be careful not to overcook as they can become mushy.

Combine Components:

Gently fold the cooked ravioli into the burst tomato mixture. Add the lemon zest at this stage so its essential oils can release with the residual heat. Toss everything together with extreme care to prevent tearing the delicate pasta.

Finish and Serve:

Transfer the ravioli mixture to serving plates. Tear the burrata into pieces and place atop the pasta where it will slightly melt from the heat. Scatter fresh basil over everything and finish with a final sprinkle of lemon zest if desired.

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The lemon zest is truly the secret ingredient in this recipe. My Italian grandmother always taught me that citrus brightens flavors in a way nothing else can. The first time I added it to this dish it transformed from good to memorable.

Perfect Pasta Cooking

Achieving perfectly cooked ravioli requires attention to detail. Cook the pasta in generously salted water that tastes like the sea. This is your only opportunity to season the pasta itself. Start checking for doneness about one minute before the package suggests. The ravioli should float to the surface and feel tender but still have some resistance when bitten. Remember that the pasta will continue cooking slightly when added to the hot tomato mixture.

Burrata Basics

Burrata is a fresh Italian cheese consisting of a mozzarella exterior filled with cream and stracciatella. For this dish room temperature burrata works best as it spreads more easily over the hot pasta. If you can only find cold burrata remove it from the refrigerator at least 30 minutes before serving. When placing burrata on the pasta tear it gently rather than cutting it to preserve its creamy texture and allow it to melt slightly into the dish.

Seasonal Variations

This versatile recipe adapts beautifully to seasonal changes. In spring add tender asparagus tips or fresh peas along with the tomatoes. Summer calls for adding zucchini ribbons or corn kernels. Fall variations work well with diced butternut squash or mushrooms sautéed with the garlic. Winter versions can incorporate hearty greens like kale or spinach wilted into the tomato mixture just before adding the pasta.

Frequently Asked Questions

→ What type of ravioli works best for this dish?

Ricotta-filled ravioli pairs perfectly, but you can use other fillings like spinach or mushroom for variety.

→ Can I use dried basil instead of fresh?

Fresh basil offers better flavor, but dried basil can be used. Add it during the cooking process to release its aroma.

→ How do I prevent the tomatoes from overcooking?

Cook the tomatoes just until they burst, stirring occasionally, to maintain their texture and juices.

→ What can I substitute for burrata cheese?

Fresh mozzarella or even ricotta works well as a substitute if burrata isn't available.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes while cooking the tomatoes for a subtle kick of heat.