There’s something effortlessly elegant about a dish that comes together in under 30 minutes but feels like it belongs on a restaurant menu. This Burrata & Lemon Ravioli is exactly that.

It’s simple, but refined—pillowy ravioli served with torn burrata and finished with a velvety lemon-butter sauce. The ingredients are minimal, but when they come together, the result is luxurious.

It’s a beautiful reminder that a few good ingredients are all you need for something truly special.

Why You’ll Love this Recipe:

• Minimal Ingredients, Big Flavour: Just about a handful of simple ingredients come together to create something seriously delicious.
• Date Night Dinner: This recipe has such a special, elevated vibe even though it’s simple to make.
• Spring Flavours: Bright lemon + fresh basil add a lovely touch to a classic dish of ravioli.
• Quick & Easy: The sauce cooks while the ravioli boils, and there’s hardly anything to prep.

How to Prep for this Recipe:

There’s really not much to prep at all, but here’s what you can do to streamline things.

Gather your ingredients: Make sure you have everything on hand before starting.

Prep your fresh ingredients: Zest + juice the lemon, bring the burrata to room temperature & tear it into pieces, mince the garlic, and grate the parmesan.

How to Make Burrata & Lemon Ravioli:

Step One:

Bring a large pot of salted water to a boil. Cook ravioli according to the package instructions. Before draining, reserve ½ to 1 cup of the starchy pasta water. Set ravioli aside.

Step Two:

While the ravioli cooks, zest one lemon and mince or grate the garlic cloves. Cut the lemon in half and set aside one half for the sauce later.

Step Three:

In a large pan over low to medium heat, melt the butter with a small drizzle of olive oil. Add the minced garlic and stir for about 1 minute until fragrant—do not let it brown. Add the lemon zest and stir for another minute, then squeeze in the lemon juice.

Step Four:

Add ½ to 1 cup of the reserved pasta water to the pan. Increase the heat to medium and let the sauce simmer until slightly reduced and glossy, about 2–3 minutes. Turn off the heat and stir in the grated parmesan until melted and combined. Taste and season with salt and pepper.

Step Five:

Plate the ravioli, spoon the lemon parmesan sauce over top, and gently nestle torn pieces of burrata around the pasta (make sure it’s at room temperature so it melts slightly). Garnish with fresh basil, a sprinkle of flaky salt, black pepper, and extra lemon zest/grated parm if desired.

Storing Burrata & Lemon Ravioli:

• Transfer to an airtight container once it has cooled to room temperature.
• Store it in the refrigerator for up to 3 days.
• Reheat the pasta on the stove over low to medium heat, adding a splash of broth or cream to the sauce if needed. Remember to give it a taste and adjust seasoning as desired before serving.

Substitutions for Burrata & Lemon Ravioli:

• Ravioli: I used fresh 4-cheese ravioli, but frozen work just as well—cook according to package instructions.
• Pasta: Feel free to swap the ravioli for another filled pasta like tortellini, or go with a long shape like fettuccine or mafaldine.
• Cheese: If you can’t find burrata, fresh mozzarella or a few dollops of ricotta would work nicely here.
• Herbs: No basil? Italian parsley adds a fresh, vibrant touch too.

Please tag me on social if you try this dish (@britacooks)! I’d love to see how you recreate it.