Description
1 package Trader Joe’s Ricotta & Lemon Zest Ravioli
2 tbsp olive oil
2 cups cherry tomatoes
2 cloves garlic, minced
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup white wine or vegetable broth
1 ball burrata cheese, torn into pieces
¼ cup fresh basil leaves, torn
¼ cup grated Parmesan cheese (optional)
Directions:
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they start to burst.
Add the minced garlic, red pepper flakes, salt, and black pepper, cooking for another 1-2 minutes until fragrant.
Pour in white wine or vegetable broth, stirring to deglaze the pan. Let simmer for 2-3 minutes.
Add the cooked ravioli to the skillet and gently toss to coat in the tomato sauce.
Transfer to serving plates and top with torn burrata, fresh basil, and grated Parmesan (if using). Serve immediately and enjoy!
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Kcal: 420 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect ravioli every time.
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the ravioli and cook for the time specified on the package, usually 3-4 minutes, until they float to the top. Drain gently and set aside.
- Prepare the Sauce Base: While the water heats, warm 2 tbsp of olive oil in a large skillet over medium heat. Add 2 cups of cherry tomatoes. Cook for 5-7 minutes, pressing gently with your spoon until the skins blister and they begin to burst and release their juices.
- Build Flavor: Add 2 minced garlic cloves, ¼ tsp red pepper flakes (if using), and a pinch of salt and black pepper to the skillet. Cook for just 1-2 minutes until the garlic is fragrant but not browned.
- Deglaze and Simmer: Pour in ¼ cup of white wine or vegetable broth. Use your spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes to reduce slightly and create a light, flavorful sauce.
- Combine: Add the drained ravioli to the skillet. Gently toss for 1-2 minutes until the pasta is evenly coated and heated through.
- Finish and Plate: Divide the ravioli and sauce between two plates. Immediately top with one torn ball of burrata cheese, allowing it to soften from the heat. Garnish with ¼ cup of torn fresh basil and optional grated Parmesan.
Serving Suggestions
Elevate this simple dish into a complete meal. For a starter, serve with a light arugula salad dressed in lemon vinaigrette. To add crunch, offer a side of garlic bread or focaccia for dipping into the creamy sauce. For a heartier dinner, pair with grilled chicken or sautéed shrimp. A crisp Pinot Grigio or Sauvignon Blanc complements the lemon zest in the ravioli beautifully.
How-to Summary
Cook ravioli in salted boiling water. In parallel, sauté cherry tomatoes in olive oil until they burst. Add garlic and red pepper flakes, then deglaze the pan with white wine. Simmer to create a sauce, toss with cooked ravioli, and finish with burrata and fresh basil.
Frequently Asked Questions
- Can I use a different cheese instead of burrata? Yes, fresh mozzarella (ciliegine or bocconcini) is the closest substitute. For a richer option, try a dollop of whole-milk ricotta.
- How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out. Avoid the microwave, which can make the ravioli rubbery.
- What if I don’t have white wine? Vegetable broth is an excellent non-alcoholic alternative. Lemon juice (about 2 tbsp) mixed with broth can also add a nice brightness.
- Can I make this dish ahead of time? You can prep the sauce components ahead, but for best texture, cook the ravioli and combine everything just before serving.
- Is there a way to add more protein? Absolutely. Add ½ cup of cooked cannellini beans with the tomatoes or top the finished dish with grilled shrimp or shredded rotisserie chicken.
Common Mistakes to Avoid
- Overcooking the Ravioli: Follow the package time precisely. Overcooked ravioli will become mushy and may fall apart when tossed.
- Burning the Garlic: Add garlic after the tomatoes have softened. Cooking it over too high heat or for too long will make it bitter.
- Skipping the Deglazing Step: The wine or broth lifts the flavorful fond from the pan, creating the base of your sauce. Don’t miss this depth of flavor.
- Adding Cold Burrata: Let the burrata sit at room temperature for 15-20 minutes before serving. This allows it to soften properly when it hits the hot pasta.
Conclusion
This Trader Joe’s Ricotta & Lemon Zest Ravioli with Burrata and Blistered Tomatoes is the epitome of quick, gourmet cooking. In just 20 minutes, you can transform a few simple, high-quality ingredients into a restaurant-worthy meal that feels both luxurious and comforting. The key lies in the technique—blistering the tomatoes, building a flavorful pan sauce, and finishing with fresh, creamy cheese. It’s a perfect example of how a little culinary know-how can make a packaged product shine.
