Creamy Burrata Ravioli with Shrimp and Zucchini Ribbons

This dish is pure indulgence on a plate. Imagine tender ravioli filled with creamy burrata, paired with succulent shrimp and delicate zucchini ribbons, all coated in a luscious buttery basil sauce. A sprinkle of golden toasted breadcrumbs adds the perfect crunch.

It’s a restaurant-quality meal that comes together in just 30 minutes, making it ideal for a special weeknight dinner or an impressive date night. The combination of rich burrata, fresh lemon zest and savory shrimp is simply irresistible.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Burrata and Lemon Zest RavioliView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Using a vegetable peeler, shave zucchini lengthwise into ribbons, rotating to shave all sides. Stop shaving once you reach the seedy core; discard core. Zest the lemon, then cut it in half. Mince the garlic. Pick the basil leaves from stems and slice them into thin ribbons.
2. Melt 1 tablespoon of butter in a large pan over medium heat. Add the panko breadcrumbs and toast, tossing frequently, until golden brown, about 3-4 minutes. Remove from the pan and set aside. Wipe out any leftover crumbs from the pan.
3. Melt another 1 tablespoon of butter in the same pan over medium-low heat. Add the minced garlic and cook, stirring, until fragrant and the butter is just starting to brown and smell nutty, about 1 minute.
4. Once the water is boiling, add the ravioli to the pot. Cook until tender and they float to the top, about 4 minutes. Carefully scoop out and reserve ¼ cup of the ravioli cooking water, then drain the ravioli.
5. While the ravioli cook, add the shrimp to the pan with the garlic and increase the heat to medium-high. Cook, tossing, until just barely pink, 3-4 minutes. Season with salt and pepper. Add the cooked ravioli, 1 teaspoon of lemon zest, the zucchini ribbons, half of the basil, a squeeze of lemon juice and the remaining 1 tablespoon of butter to the pan. Gently toss to combine and melt the butter.
6. Let the ravioli mixture cook until a thin sauce has formed, 1-2 minutes. (Tip: Add a splash of the reserved ravioli cooking water if the mixture seems dry.) Season with salt, pepper and more lemon juice to taste. Divide between bowls or plates. Sprinkle with the toasted breadcrumbs, the remaining basil and a pinch of the remaining lemon zest.

Recipe Tips

FAQ

Can I use regular ravioli instead of burrata ravioli?

Yes, you can substitute with cheese ravioli or any filled pasta. The dish will still be delicious, though it won’t have the same creamy burrata center.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to prevent drying out.

Can I make this dish without shrimp?

Absolutely! Omit the shrimp for a vegetarian version or substitute with cooked chicken or scallops.