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