Ravioli with Blistered Cherry Tomatoes, Burrata, Basil & Garlic Butter
Ravioli with Blistered Cherry Tomatoes, Burrata, Basil & Garlic Butter is a comforting Italian-inspired pasta dish featuring tender cheese ravioli tossed with juicy blistered cherry tomatoes, fragrant garlic butter, fresh basil, Parmesan, and creamy burrata. Finished with a touch of lemon and extra-virgin olive oil, it’s rich, fresh, and incredibly satisfying.
Ingredients
For the Ravioli
- 500 g cheese ravioli, fresh or refrigerated
- Salt, for the pasta water
For the Garlic Butter & Tomatoes
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 2 cups (300 g) cherry tomatoes, halved
- 1/2 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes, optional
- 1/2 tsp salt
- 1/4 tsp black pepper
For Finishing
- 1 ball burrata cheese (about 125 g)
- 1/3 cup fresh basil leaves, torn
- 2 tbsp grated Parmesan cheese
- 1 tsp fresh lemon juice
- Freshly cracked black pepper
- Extra-virgin olive oil, for drizzling
How to Make It
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until tender. Reserve about 1/2 cup of pasta water, then drain.
2. Blister the Tomatoes
Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and develop lightly charred, blistered edges.
3. Add the Garlic & Butter
Reduce the heat to medium. Add the butter and minced garlic. Cook for 1–2 minutes, stirring gently, until the garlic is fragrant and the butter is melted.
4. Season the Sauce
Add the Italian seasoning, red pepper flakes if using, salt, and black pepper. Stir well. Add the lemon juice for a fresh finish.
5. Toss with Ravioli
Add the cooked ravioli to the skillet and gently toss with the blistered tomatoes and garlic butter. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Add Parmesan & Basil
Sprinkle in the Parmesan and gently toss. Add half of the fresh basil and stir just until fragrant.
7. Plate the Ravioli
Transfer the ravioli and tomatoes to serving plates or a large platter.
8. Add the Burrata
Place the burrata in the centre and gently tear it open so the creamy interior spreads over the warm ravioli.
9. Finish
Scatter the remaining fresh basil over the top. Drizzle with extra-virgin olive oil and add freshly cracked black pepper.
10. Serve
Serve immediately while the ravioli is warm, the tomatoes are juicy, and the burrata is soft and creamy.
Tips for the Best Ravioli
- Don’t overcook the ravioli: Follow the package cooking time so the pasta remains tender without becoming mushy.
- Blister the tomatoes well: Let them sit in the hot skillet occasionally so they develop lightly charred edges and release their juices.
- Reserve pasta water: A small splash can help create a silky sauce that coats the ravioli.
- Add burrata at the end: Keeping it off the heat preserves its soft, creamy texture.
- Serve immediately: The contrast between warm ravioli and cool, creamy burrata is part of what makes this dish special.
Serving Suggestions
Serve this ravioli as a satisfying main course with a simple green salad, roasted vegetables, or crusty bread. Finish with extra basil, freshly cracked black pepper, and a light drizzle of extra-virgin olive oil.
Frequently Asked Questions
Can I use frozen ravioli?
Yes. Frozen cheese ravioli can be used instead of fresh or refrigerated ravioli. Cook it according to the package directions.
Can I use another type of pasta?
Yes. Tortellini or another filled pasta can work well with the blistered tomato and garlic butter sauce.
When should I add the burrata?
Add the burrata after the ravioli has been plated. Gently tear it open so the creamy centre spreads over the warm pasta without cooking the cheese.
Can I make the sauce less spicy?
Absolutely. The red pepper flakes are optional, so you can leave them out for a milder dish.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Calories | Approx. 575 per serving |
| Protein | Approx. 22g per serving |
Final Thoughts
Ravioli with Blistered Cherry Tomatoes, Burrata, Basil & Garlic Butter brings together creamy cheese ravioli, sweet blistered tomatoes, fragrant garlic butter, and rich burrata in one easy skillet-style meal. The fresh basil and lemon keep the dish balanced, while Parmesan and olive oil add the perfect finishing touch.
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Ravioli with Blistered Cherry Tomatoes, Burrata, Basil & Garlic Butter
- Total Time: 25 minutes
Description
Ravioli with Blistered Cherry Tomatoes, Burrata, Basil & Garlic Butter is a comforting Italian-inspired pasta dish featuring tender cheese ravioli tossed with juicy blistered cherry tomatoes, fragrant garlic butter, fresh basil, Parmesan, and creamy burrata. Finished with a touch of lemon and extra-virgin olive oil, it’s rich, fresh, and incredibly satisfying.
Ingredients
500 g cheese ravioli, fresh or refrigerated
Salt, for the pasta water
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
2 cups (300 g) cherry tomatoes, halved
1/2 tsp dried Italian seasoning
1/4 tsp red pepper flakes, optional
1/2 tsp salt
1/4 tsp black pepper
1 ball burrata cheese (about 125 g)
1/3 cup fresh basil leaves, torn
2 tbsp grated Parmesan cheese
1 tsp fresh lemon juice
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Instructions
1. Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until tender. Reserve about 1/2 cup of pasta water, then drain.
2. Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and develop lightly charred, blistered edges.
3. Reduce the heat to medium. Add the butter and minced garlic. Cook for 1–2 minutes, stirring gently, until the garlic is fragrant and the butter is melted.
4. Add the Italian seasoning, red pepper flakes if using, salt, and black pepper. Stir well. Add the lemon juice for a fresh finish.
5. Add the cooked ravioli to the skillet and gently toss with the blistered tomatoes and garlic butter. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Sprinkle in the Parmesan and gently toss. Add half of the fresh basil and stir just until fragrant.
7. Transfer the ravioli and tomatoes to serving plates or a large platter.
8. Place the burrata in the centre and gently tear it open so the creamy interior spreads over the warm ravioli.
9. Scatter the remaining fresh basil over the top. Drizzle with extra-virgin olive oil and add freshly cracked black pepper.
10. Serve immediately while the ravioli is warm, the tomatoes are juicy, and the burrata is soft and creamy.
Notes
Don’t overcook the ravioli. Follow the package cooking time so the pasta remains tender without becoming mushy.
Let the tomatoes sit in the hot skillet occasionally so they develop lightly charred edges and release their juices.
Reserve some pasta water because a small splash can help create a silky sauce that coats the ravioli.
Add the burrata at the end and keep it off the heat to preserve its soft, creamy texture.
Serve immediately for the best contrast between warm ravioli and cool, creamy burrata.
Frozen cheese ravioli can be used instead of fresh or refrigerated ravioli. Cook it according to the package directions.
Tortellini or another filled pasta can also work well with the blistered tomato and garlic butter sauce.
The red pepper flakes are optional and can be omitted for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
