A bright, comforting pasta dish featuring delicate ricotta-filled ravioli, fresh lemon zest, sweet blistered tomatoes, and creamy burrata. This recipe brings together simple ingredients for an elegant, restaurant-worthy meal at home.

Why You’ll Love This Recipe

This dish balances richness and freshness perfectly. The lemon zest lightens the ricotta filling, while the burst cherry tomatoes create a naturally sweet and savory sauce. Burrata adds a luxurious creaminess that ties everything together. It’s quick enough for weeknights yet impressive enough for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ravioli Dough

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon fine sea salt
1–2 tablespoons water, as needed

For the Ricotta Filling

1 cup whole-milk ricotta, well drained
1/2 cup finely grated Parmesan
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Burst Tomato Sauce

2 tablespoons olive oil
2 cups cherry tomatoes
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
2 tablespoons fresh basil, chopped

For Serving

1 ball burrata (8 ounces)
Fresh basil leaves
Black pepper to taste
Extra olive oil

Directions

1. Prepare the ravioli dough by combining the flour and salt on a clean surface. Make a well in the center and add eggs and olive oil. Gradually mix until a dough forms. Add water only if the dough feels too dry. Knead for about 8 minutes until smooth, then wrap and rest for 30 minutes.
2. Make the filling by mixing ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper in a bowl. Stir until smooth and set aside.
3. Divide the rested dough into two pieces. Roll each into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of ricotta filling evenly across one sheet, leaving space between each mound. Cover with the second sheet and press around the filling to seal. Cut into ravioli with a knife or ravioli cutter.
4. Bring a large pot of salted water to a boil. Lower the heat to a gentle simmer. Cook the ravioli for 3–4 minutes or until they float. Reserve 1/4 cup pasta water, then drain.
5. Make the sauce by heating olive oil in a pan over medium heat. Add tomatoes and cook until they blister and start to burst, about 6–8 minutes. Add garlic, red pepper flakes, salt, and basil. Cook 1–2 more minutes. Add a splash of pasta water for silkiness.
6. Add the cooked ravioli to the sauce and gently toss to coat.
7. Plate the ravioli, tear the burrata over the top, drizzle with olive oil, and finish with basil and black pepper.

Servings and timing

Serves 4
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour

Variations

• Add sautéed spinach to the ricotta filling for extra greens.
• Replace burrata with fresh mozzarella or mascarpone for a different creaminess.
• Add grilled chicken or sautéed mushrooms for more protein.
• Swap cherry tomatoes with diced heirloom tomatoes during peak season.

Storage/Reheating

Store leftover cooked ravioli in an airtight container for up to 3 days.
Reheat gently in a skillet with a splash of water or broth until warmed through.
Uncooked ravioli can be frozen on a tray, then transferred to a freezer bag and frozen for up to 2 months. Cook from frozen, adding an extra minute to the cooking time.

FAQs

How do I prevent the ravioli from opening while boiling?

Make sure the dough is sealed firmly around the filling and avoid trapping air pockets.

Can I use store-bought ravioli?

Yes, fresh lemon-ricotta ravioli works best if you prefer not to make your own.

Why must the ricotta be drained?

Excess moisture makes the filling watery and prevents the ravioli from sealing properly.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours, wrapped tightly.

Can I use dried pasta instead of ravioli?

You can, but the dish’s character comes from the filled pasta, so the experience will differ.

What can I use instead of burrata?

Fresh mozzarella, mascarpone, or whipped ricotta are good alternatives.

How do I keep the tomatoes from overcooking?

Cook over medium heat and remove from heat once most tomatoes burst but some remain whole.

Can I freeze the ricotta filling?

It’s not recommended because ricotta can separate when thawed.

How do I avoid tough pasta dough?

Do not over-knead and allow the dough to rest so the gluten relaxes.

Can I make this without lemon?

Yes, but the lemon adds brightness. You can substitute a splash of white wine vinegar for acidity.

Conclusion

This Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata is a vibrant, elegant meal that blends fresh citrus, creamy cheese, and juicy tomatoes. Whether you’re preparing a cozy dinner or impressing guests, this dish offers a beautiful balance of simplicity and sophistication. Enjoy crafting it from scratch or adapting it to your taste—either way, it’s a truly satisfying plate of pasta.

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