Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata
Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata is a beautiful homemade pasta dish that brings together creamy ricotta, bright lemon zest, juicy burst tomatoes and silky burrata. The fresh ravioli are cooked until tender, tossed with a simple tomato and garlic sauce, then finished with fresh basil, Parmesan and creamy burrata.
Why You’ll Love This Ricotta Ravioli
There is something special about homemade ravioli. The pasta is delicate, the ricotta filling is creamy and lightly citrusy, and the burst tomatoes create a simple sauce that lets every ingredient shine.
- Fresh homemade pasta: The ravioli dough is made from scratch with just flour, eggs and salt.
- Creamy ricotta filling: Ricotta, Parmesan and lemon zest create a smooth, flavourful centre.
- Simple tomato sauce: Burst cherry tomatoes, garlic and oregano make a light and glossy sauce.
- Extra creaminess: Burrata is torn over the finished ravioli for a rich final touch.
Ingredients
For the Ravioli Dough
- 2 cups (250 g) all-purpose flour
- 3 large eggs
- Pinch of salt
For the Ricotta Filling
- 1 cup (250 g) ricotta cheese
- Zest of 1 large lemon
- 1/4 cup (25 g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Burst Tomato Sauce
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chilli flakes, optional
For Finishing
- 1 ball (125 g) burrata cheese
- 2 tbsp fresh basil leaves, torn
- 1 tbsp grated Parmesan
- 1 tbsp fresh lemon juice
- Freshly cracked black pepper
How to Make Ricotta and Lemon Zest Ravioli
1. Make the Ravioli Dough
Place the flour on a clean work surface and make a well in the centre. Add the eggs and a pinch of salt.
Gradually incorporate the flour into the eggs until a rough dough forms.
2. Knead the Dough
Knead the dough for 8–10 minutes, until it becomes smooth and elastic.
Wrap the dough and let it rest for 30 minutes at room temperature. This resting time allows the dough to become easier to roll.
3. Prepare the Ricotta Filling
While the dough rests, combine the ricotta, lemon zest, Parmesan, salt and freshly ground black pepper in a bowl.
Mix until creamy and well combined. Set aside while you prepare the pasta sheets.
4. Roll the Pasta Dough
Divide the rested dough into manageable portions. Roll each portion through a pasta machine or use a rolling pin to roll the dough until very thin.
Try to keep the sheets even so the ravioli cook consistently.
5. Fill the Ravioli
Place small spoonfuls of the ricotta mixture onto one sheet of pasta, leaving enough space between each portion for cutting.
Lightly brush around each filling mound with water. Place another pasta sheet over the top and gently press around each mound to remove any trapped air.
6. Cut and Seal
Cut the pasta into individual ravioli using a pasta cutter or sharp knife. Press the edges firmly to seal each piece.
Make sure the edges are properly sealed before cooking so the ricotta filling stays inside the ravioli.
7. Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3–4 minutes, or until the pasta is tender and the ravioli float to the surface.
Reserve about 1/2 cup of pasta water, then drain the ravioli carefully.
8. Make the Burst Tomatoes
Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and begin to burst.
Add the minced garlic, dried oregano, salt, black pepper and chilli flakes if using. Cook for another 1–2 minutes, until fragrant.
9. Combine the Ravioli and Tomatoes
Add the cooked ravioli to the skillet and gently toss with the burst tomatoes.
Add a splash of the reserved pasta water along with the fresh lemon juice. Toss gently until the sauce becomes light, glossy and coats the ravioli.
10. Finish with Burrata
Transfer the ravioli and burst tomatoes to serving plates.
Tear the burrata over the top and finish with fresh basil, grated Parmesan and freshly cracked black pepper.
Tips for Making Homemade Ravioli
- Let the dough rest: The 30-minute resting period makes the pasta dough easier to roll.
- Roll the pasta thinly: Thin pasta sheets give the ravioli a delicate texture.
- Don’t overfill: Small spoonfuls of ricotta make the ravioli easier to seal securely.
- Remove air pockets: Gently press around the filling before cutting and sealing the ravioli.
- Handle cooked ravioli carefully: Fresh ravioli are delicate, so toss them gently with the tomatoes.
- Use the pasta water: A splash of reserved pasta water helps create a light, glossy sauce.
What to Serve with Ricotta Ravioli
This ravioli is satisfying on its own, especially with the creamy burrata and burst tomatoes. For a larger meal, serve it with a simple green salad or lightly dressed rocket.
A little extra Parmesan, fresh basil and freshly cracked black pepper make a lovely finishing touch.
Frequently Asked Questions
Can I make the ravioli dough ahead of time?
The dough is rested for 30 minutes in this recipe before being rolled and filled. The provided recipe does not specify additional make-ahead storage instructions.
How do I stop the ravioli from opening?
Brush lightly around the filling with water, gently press out air pockets, and firmly seal the edges before cutting the ravioli.
Can I use chilli flakes?
Yes. Chilli flakes are listed as optional in the burst tomato sauce and can be added for a little heat.
Why is burrata added at the end?
The burrata is torn over the finished ravioli, allowing its creamy texture to remain a distinct finishing element alongside the warm pasta and burst tomatoes.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Rest Time | 30 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 4 |
| Calories | Approx. 540 kcal per serving |
| Protein | Approx. 24 g per serving |
Final Thoughts
Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata is the kind of homemade pasta dish that feels special without relying on a complicated sauce. The creamy lemon-ricotta filling pairs beautifully with juicy tomatoes, garlic and herbs, while the burrata adds an extra layer of richness at the very end.
Serve immediately with fresh basil, Parmesan and plenty of freshly cracked black pepper for the best texture and flavour.
Print
Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata
- Total Time: 1 hour 35 minutes
Description
Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata is a beautiful homemade pasta dish that brings together creamy ricotta, bright lemon zest, juicy burst tomatoes and silky burrata. The fresh ravioli are cooked until tender, tossed with a simple tomato and garlic sauce, then finished with fresh basil, Parmesan and creamy burrata.
Ingredients
2 cups (250 g) all-purpose flour
3 large eggs
Pinch of salt
1 cup (250 g) ricotta cheese
Zest of 1 large lemon
1/4 cup (25 g) grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 cups cherry tomatoes
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chilli flakes, optional
1 ball (125 g) burrata cheese
2 tbsp fresh basil leaves, torn
1 tbsp grated Parmesan
1 tbsp fresh lemon juice
Freshly cracked black pepper
Instructions
1. Place the flour on a clean work surface and make a well in the centre. Add the eggs and a pinch of salt. Gradually incorporate the flour into the eggs until a rough dough forms.
2. Knead the dough for 8–10 minutes, until it becomes smooth and elastic. Wrap the dough and let it rest for 30 minutes at room temperature.
3. While the dough rests, combine the ricotta, lemon zest, Parmesan, salt and freshly ground black pepper in a bowl. Mix until creamy and well combined.
4. Divide the rested dough into manageable portions. Roll each portion through a pasta machine or use a rolling pin to roll the dough until very thin. Keep the sheets even so the ravioli cook consistently.
5. Place small spoonfuls of the ricotta mixture onto one sheet of pasta, leaving enough space between each portion for cutting. Lightly brush around each filling mound with water. Place another pasta sheet over the top and gently press around each mound to remove any trapped air.
6. Cut the pasta into individual ravioli using a pasta cutter or sharp knife. Press the edges firmly to seal each piece.
7. Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3–4 minutes, or until the pasta is tender and the ravioli float to the surface. Reserve about 1/2 cup of pasta water, then drain the ravioli carefully.
8. Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and begin to burst. Add the minced garlic, dried oregano, salt, black pepper and chilli flakes if using. Cook for another 1–2 minutes, until fragrant.
9. Add the cooked ravioli to the skillet and gently toss with the burst tomatoes. Add a splash of the reserved pasta water along with the fresh lemon juice. Toss gently until the sauce becomes light, glossy and coats the ravioli.
10. Transfer the ravioli and burst tomatoes to serving plates. Tear the burrata over the top and finish with fresh basil, grated Parmesan and freshly cracked black pepper.
Notes
Let the dough rest for 30 minutes before rolling so it becomes easier to work with.
Roll the pasta thinly for a delicate ravioli texture.
Use small spoonfuls of ricotta so the ravioli are easier to seal securely.
Press gently around the filling to remove trapped air before cutting and sealing.
Handle cooked ravioli carefully because fresh ravioli are delicate.
Reserve some pasta water to help create a light, glossy sauce.
The ravioli is satisfying on its own, or it can be served with a simple green salad or lightly dressed rocket.
Finish with extra Parmesan, fresh basil and freshly cracked black pepper.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
