Recipes

Burrata-Topped Pesto Ravioli

June 9, 2020

This perfect meal is proof you don’t need to spend a ton of time in the kitchen to eat something fancy!

Generous servings of fresh burrata is what really makes this ravioli decadent and creamy.

For the ravioli, I used Trader Joe’s Sweet Corn, Burrata & Basil Ravioli, but I believe this is seasonal so use whatever ravioli you prefer!

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Burrata-Topped Pesto Ravioli

 


Tiffany AngelaAuthorTiffany AngelaCategoryItalianDifficultyBeginner


A quick 10 minute recipe to fancy-up your ravioli!

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins


Ingredients
 1 package (8 oz) refrigerated ravioli
 2 balls (4 oz each) of fresh burrata
 2 tbsp pesto
 1 -2 tbsp extra virgin olive oil
 ¼ cup chopped nuts (pine nuts, hazelnuts, sliced almonds, etc.)
 freshly ground black pepper
 fresh basil (for garnish)

Directions
1

Bring a large pot of water to a boil and cook ravioli according to package instructions. Bring the water to a low boil once you put the ravioli in to prevent bursting.

2

Prepare the sauce while the ravioli is boiling. Stir the pesto and drizzle in the olive oil together until the mixture is thinned out. Depending on the brand and consistency of pesto, may need 1-2 tbsp of olive oil.

3

Plate the cooked ravioli and place the burrata on top. Drizzle the pesto sauce over everything and top with chopped nuts, freshly cracked black pepper, and fresh basil.

Ingredients

Ingredients
 1 package (8 oz) refrigerated ravioli
 2 balls (4 oz each) of fresh burrata
 2 tbsp pesto
 1 -2 tbsp extra virgin olive oil
 ¼ cup chopped nuts (pine nuts, hazelnuts, sliced almonds, etc.)
 freshly ground black pepper
 fresh basil (for garnish)

Directions

Directions
1

Bring a large pot of water to a boil and cook ravioli according to package instructions. Bring the water to a low boil once you put the ravioli in to prevent bursting.

2

Prepare the sauce while the ravioli is boiling. Stir the pesto and drizzle in the olive oil together until the mixture is thinned out. Depending on the brand and consistency of pesto, may need 1-2 tbsp of olive oil.

3

Plate the cooked ravioli and place the burrata on top. Drizzle the pesto sauce over everything and top with chopped nuts, freshly cracked black pepper, and fresh basil.

Burrata-Topped Pesto Ravioli

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