Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata
Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata is a fresh, flavourful pasta dish that combines delicate homemade ravioli with a creamy ricotta filling, bright lemon zest, and juicy cherry tomatoes. Each ravioli is filled with a smooth mixture of ricotta, Parmesan, fresh basil, and lemon, then tossed in a warm garlic tomato sauce until every bite is coated in rich, savoury flavour.
The finishing touches make this dish feel extra special. Creamy burrata melts gently over the warm pasta, while fresh basil, grated Parmesan, lemon zest, and a drizzle of extra-virgin olive oil bring everything together. It’s a beautiful choice for a weekend dinner, a cosy meal with family, or a special occasion when you want homemade pasta to take centre stage.
Ingredients
For the Homemade Ravioli Dough:
- 2 cups all-purpose flour (250 g)
- 2 large eggs (100 g)
- 1 tbsp olive oil (15 ml)
- ¼ tsp kosher salt (1.5 g)
- 1–2 tbsp water, as needed (15–30 ml)
For the Ricotta and Lemon Filling:
- 1½ cups ricotta cheese, drained (375 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 tbsp lemon zest (6 g)
- 1 tbsp fresh lemon juice (15 ml)
- 1 egg yolk (18 g)
- 2 tbsp fresh basil, finely chopped (5 g)
- ¼ tsp kosher salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Burst Tomato Sauce:
- 3 cups cherry tomatoes (450 g)
- 3 tbsp olive oil (45 ml)
- 3 cloves garlic, thinly sliced (9 g)
- ½ tsp red pepper flakes (1 g)
- ½ tsp kosher salt (3 g)
- ¼ tsp black pepper (0.5 g)
- ¼ cup fresh basil leaves (10 g)
For Serving:
- 2 balls burrata cheese (250 g)
- ¼ cup grated Parmesan cheese (25 g)
- 1 tbsp fresh lemon zest (6 g)
- 1 tbsp extra-virgin olive oil (15 ml)
- Fresh basil leaves, for garnish
How to Make It
1. Prepare the Homemade Pasta Dough
Combine the flour and salt on a clean work surface and make a well in the centre. Add the eggs and olive oil to the well, then gradually incorporate the flour using a fork until a rough dough begins to form. Knead by hand for 8–10 minutes until the dough becomes smooth and elastic. If it feels too dry, add water a little at a time. Wrap the dough and let it rest for 30 minutes at room temperature.
2. Make the Ricotta and Lemon Filling
While the dough rests, combine the drained ricotta, grated Parmesan, lemon zest, lemon juice, egg yolk, chopped basil, salt, and black pepper in a mixing bowl. Stir until the filling is creamy and evenly combined. Refrigerate until you’re ready to assemble the ravioli. Keeping the filling cool makes it easier to portion and handle.
3. Roll Out the Pasta Dough
Divide the rested dough into four portions, keeping the pieces you’re not using covered to prevent them from drying out. Roll one portion through a pasta machine, gradually reducing the thickness, or use a rolling pin on a lightly floured surface. Continue rolling until the pasta is very thin but still sturdy enough to hold the filling.
4. Fill and Shape the Ravioli
Place small teaspoons of ricotta filling about 2 inches (5 cm) apart over one sheet of pasta. Lightly brush water around each mound of filling, then lay another pasta sheet over the top. Gently press around each mound to remove trapped air and seal the pasta sheets together. Cut into individual ravioli and press the edges firmly with a fork. Repeat with the remaining dough and filling, keeping the finished ravioli on a lightly floured tray.
5. Start the Burst Tomato Sauce
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Avoid browning the garlic too much, as it can develop a bitter flavour.
6. Cook the Cherry Tomatoes
Add the cherry tomatoes, salt, and black pepper to the skillet. Cook for 10–15 minutes, stirring occasionally, until the tomatoes soften and burst, releasing their juices into a glossy sauce. Gently press a few tomatoes with the back of a spoon to help create a thicker, more cohesive sauce. Stir in the fresh basil.
7. Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3–4 minutes, or until they float and the pasta is tender. Fresh pasta cooks quickly, so watch carefully to avoid overcooking. Remove the ravioli with a slotted spoon and reserve a little pasta water before draining the remaining pasta.
8. Toss the Ravioli with the Sauce
Transfer the cooked ravioli directly into the skillet with the burst tomato sauce. Gently toss to coat, taking care not to tear the pasta. Add a small splash of reserved pasta water if the sauce needs loosening. The starchy water helps the tomato juices cling to the ravioli.
9. Add the Burrata and Finishing Touches
Arrange the ravioli and tomatoes on serving plates. Tear the burrata over the warm pasta, allowing its creamy centre to mingle with the tomato sauce. Finish with grated Parmesan, fresh lemon zest, a drizzle of extra-virgin olive oil, and fresh basil leaves.
10. Serve Immediately
Bring the plates to the table while the ravioli are warm, the tomato sauce is glossy, and the burrata is soft and creamy. Serve straight away for the best texture and flavour.
Why This Recipe Works
Homemade pasta gives this dish a delicate texture that pairs beautifully with the creamy ricotta filling. Lemon zest and fresh lemon juice brighten the cheese, while Parmesan adds savoury depth and basil contributes a fresh, aromatic flavour. Resting the dough makes it easier to roll, and sealing the ravioli carefully helps keep the filling inside during cooking.
The burst tomato sauce provides a juicy, slightly sweet contrast to the rich cheese. Garlic and red pepper flakes add warmth without overpowering the other ingredients, while a splash of pasta water helps the sauce cling to the ravioli. Finally, burrata adds an indulgently creamy finish, balanced by fresh lemon zest and basil.
Tips for the Best Ricotta and Lemon Zest Ravioli
- Drain the ricotta well: Excess moisture can make the filling watery and difficult to seal inside the pasta.
- Rest the dough: Give the dough the full 30 minutes to relax, making it easier to roll thinly.
- Keep unused dough covered: Pasta dough dries out quickly when exposed to air, so cover the portions you’re not working with.
- Avoid overfilling the ravioli: Small, evenly spaced portions of filling are easier to seal and less likely to leak.
- Remove air pockets: Press gently around each mound before sealing the edges to reduce the chance of ravioli splitting during cooking.
- Keep the water at a gentle boil: Vigorous boiling can knock the ravioli against one another and damage their edges.
- Reserve pasta water: A splash can loosen the tomato sauce and help it coat the pasta evenly.
- Add burrata at the end: Placing it over the warm ravioli preserves its creamy texture and fresh flavour.
- Use fresh lemon zest: Adding it just before serving gives the dish a bright, fragrant finish.
Serving Suggestions
Serve this ravioli as a complete main course with a crisp green salad dressed in lemon and olive oil. The freshness of the salad balances the richness of the ricotta, Parmesan, and burrata without competing with the tomato sauce.
For a more substantial dinner, pair it with roasted courgettes, asparagus, or tender green beans. Warm garlic bread is another lovely option for soaking up the glossy burst tomato sauce. For a special meal, finish each plate with extra basil, a little freshly grated Parmesan, and a final drizzle of olive oil just before serving.
Frequently Asked Questions
Can I make the ravioli ahead of time?
Yes. You can assemble the ravioli a few hours ahead and refrigerate them in a single layer on a lightly floured tray, covered loosely. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container. Cook frozen ravioli directly from frozen, allowing extra cooking time as needed.
Can I use store-bought ravioli instead of making the dough?
Absolutely. Store-bought ricotta ravioli can save time while still working well with the burst tomato sauce and burrata. Follow the package instructions for cooking, then toss gently with the sauce and finish with the toppings.
How do I stop homemade ravioli from opening during cooking?
Avoid using too much filling, press out trapped air before sealing, and make sure the edges are firmly closed. Lightly moisten the pasta around the filling to help the sheets stick together, but avoid using so much water that the edges become slippery.
Can I substitute another cheese for burrata?
Yes. Fresh mozzarella is a good alternative, although it won’t have the same creamy centre. A little extra ricotta or soft goat cheese can also work, but the final flavour and texture will be different.
Can I make the burst tomato sauce in advance?
Yes. Prepare the sauce and refrigerate it in an airtight container for up to 3 days. Reheat gently in a skillet before adding the freshly cooked ravioli. Add the basil towards the end to preserve its fresh flavour.
What should I do if the ricotta filling is too wet?
Drain the ricotta in a fine-mesh sieve or cheesecloth in the refrigerator until excess liquid has been removed. A filling that is thick and creamy is easier to portion and less likely to escape from the ravioli.
How should I store leftovers?
Store the cooked ravioli and tomato sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a small splash of water. For the best texture, add fresh burrata, basil, and lemon zest after reheating rather than storing them on top.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 4 |
| Prep Time | Approximately 45 minutes |
| Dough Resting Time | 30 minutes |
| Cook Time | Approximately 25 minutes |
| Total Time | Approximately 1 hour 40 minutes |
| Calories | 620 |
| Protein | 27 g |
| Carbohydrates | 64 g |
| Fat | 29 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Nutritional values are approximate and may vary depending on the specific ingredients and portion sizes used. Timing can also vary depending on how quickly the pasta is rolled and shaped.
Final Thoughts
Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata brings together the comfort of homemade pasta and the freshness of a simple tomato sauce. The creamy, lemony filling, juicy tomatoes, and soft burrata create a satisfying combination, while basil and lemon zest keep every bite bright and balanced.
Although making ravioli from scratch takes a little time, the process is rewarding and the result feels genuinely special. Serve it fresh, finish generously with herbs and Parmesan, and enjoy a homemade pasta dinner that’s just as lovely for a relaxed weekend meal as it is for entertaining.
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Ricotta and Lemon Zest Ravioli with Burst Tomatoes and Burrata
- Total Time: 1 hour 40 minutes
Description
Homemade ricotta and lemon zest ravioli filled with creamy ricotta, Parmesan, and fresh basil, tossed in a warm garlic burst tomato sauce and topped with creamy burrata, fresh lemon zest, and fragrant basil. A beautiful homemade pasta dish perfect for a special dinner or a cozy weekend meal.
Ingredients
For the Homemade Ravioli Dough:
2 cups all-purpose flour (250 g)
2 large eggs (100 g)
1 tbsp olive oil (15 ml)
1/4 tsp kosher salt (1.5 g)
1–2 tbsp water, as needed (15–30 ml)
For the Ricotta and Lemon Filling:
1 1/2 cups ricotta cheese, drained (375 g)
1/2 cup grated Parmesan cheese (50 g)
1 tbsp lemon zest (6 g)
1 tbsp fresh lemon juice (15 ml)
1 egg yolk (18 g)
2 tbsp fresh basil, finely chopped (5 g)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For the Burst Tomato Sauce:
3 cups cherry tomatoes (450 g)
3 tbsp olive oil (45 ml)
3 cloves garlic, thinly sliced (9 g)
1/2 tsp red pepper flakes (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
1/4 cup fresh basil leaves (10 g)
For Serving:
2 balls burrata cheese (250 g)
1/4 cup grated Parmesan cheese (25 g)
1 tbsp fresh lemon zest (6 g)
1 tbsp extra-virgin olive oil (15 ml)
Fresh basil leaves, for garnish
Instructions
1. Combine the flour and salt on a clean work surface and make a well in the centre. Add the eggs and olive oil. Gradually incorporate the flour with a fork until a rough dough forms.
2. Knead the dough by hand for 8–10 minutes until smooth and elastic. Add water a little at a time if the dough feels too dry. Wrap and rest at room temperature for 30 minutes.
3. While the dough rests, mix the drained ricotta, Parmesan, lemon zest, lemon juice, egg yolk, chopped basil, salt, and black pepper in a bowl until creamy. Refrigerate until ready to use.
4. Divide the rested dough into four portions, keeping unused portions covered. Roll one portion through a pasta machine, gradually reducing the thickness, or use a rolling pin on a lightly floured surface until the pasta is thin but sturdy.
5. Place small teaspoons of filling about 2 inches (5 cm) apart over one pasta sheet. Lightly brush water around each mound, then lay another pasta sheet over the top.
6. Gently press around each mound to remove trapped air and seal the pasta sheets together. Cut into individual ravioli and firmly press the edges with a fork. Repeat with the remaining dough and filling. Place the ravioli on a lightly floured tray.
7. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for about 30 seconds until fragrant, without browning the garlic.
8. Add the cherry tomatoes, salt, and black pepper. Cook for 10–15 minutes, stirring occasionally, until the tomatoes soften and burst. Gently press some tomatoes with the back of a spoon to create a glossy sauce. Stir in the fresh basil.
9. Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float and the pasta is tender. Reserve a little pasta water before removing the ravioli with a slotted spoon.
10. Transfer the cooked ravioli directly into the skillet with the tomato sauce. Gently toss to coat, taking care not to tear the pasta. Add a splash of reserved pasta water if needed to loosen the sauce.
11. Arrange the ravioli and tomatoes on serving plates. Tear the burrata over the warm pasta and finish with grated Parmesan, fresh lemon zest, extra-virgin olive oil, and fresh basil leaves.
12. Serve immediately while the pasta is warm, the tomato sauce is glossy, and the burrata is soft and creamy.
Notes
Drain the ricotta well before making the filling. Excess moisture can make the filling watery and difficult to seal. Rest the dough for the full 30 minutes so it relaxes and becomes easier to roll. Keep unused pasta dough covered to prevent it from drying out. Avoid overfilling the ravioli, and press out trapped air before sealing to help prevent them from opening during cooking. Keep the pasta water at a gentle boil to avoid damaging the ravioli. Reserve a little pasta water to help the tomato sauce cling to the pasta. Add the burrata just before serving to preserve its creamy texture. Use fresh lemon zest at the end for the brightest flavour. Serve with a crisp green salad dressed with lemon and olive oil. Roasted courgettes, asparagus, tender green beans, or warm garlic bread make lovely accompaniments. You can assemble the ravioli a few hours ahead and refrigerate them in a single layer on a lightly floured tray, loosely covered. For longer storage, freeze the uncooked ravioli in a single layer until firm, then transfer to a freezer-safe container. Cook from frozen, allowing extra time as needed. Store cooked ravioli and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a splash of water, then add fresh burrata, basil, and lemon zest. The burst tomato sauce can be made up to 3 days ahead and refrigerated in an airtight container. Reheat gently and add the basil near the end. Store-bought ricotta ravioli can be used as a convenient alternative. Follow the package cooking instructions before tossing with the sauce. Fresh mozzarella can replace burrata, although it will not have the same creamy centre.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
