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Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata

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A vibrant and elegant pasta dish featuring homemade ricotta and lemon zest ravioli, paired with blistered cherry tomatoes and creamy burrata for a perfectly balanced meal.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Boiling, Sautéing
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
  • 1–2 tablespoons water, as needed
  • 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
  • 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
  • 1 ball burrata (8 ounces)
  • Fresh basil leaves
  • Black pepper to taste
  • Extra olive oil

Instructions

  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.

Notes

  • Ensure ricotta is well-drained to avoid a watery filling.
  • Seal ravioli edges tightly to prevent opening during cooking.
  • Use a pasta machine for thinner, even sheets of dough.
  • Add a splash of reserved pasta water to the sauce for extra silkiness.
  • Cook tomatoes just until they begin to burst for best texture and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/ricotta-and-lemon-zest-ravioli-with-burst-tomatoes-and-burrata/