Recipe: Lemon Zest Ravioli with Zucchini Ribbons, Burst Cherry Tomatoes, Burrata and Fresh Corn


  • 1 pound fresh lemon zest ravioli from Trader Joe’s (or any other pasta of preference)
  • 2 tablespoons butter 
  • 2 medium shallots, chopped 
  • 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip) 
  • 1 pint cherry tomatoes, halved 
  • 1 ear of corn, kernels sliced off of the cob 
  • ½ teaspoon salt 
  • ¼ teaspoon grated nutmeg 
  • Freshly ground pepper, to taste 
  • ½ cup chopped fresh basil, plus some for garnish
  • Burrata (optional)
  • Fried zucchini blossoms (optional)


  • Bring a large saucepan of water to a boil. Cook ravioli until they float, 3 to 5 minutes or according to package directions. Drain.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, corn, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in basil. Add the ravioli and toss to coat. Serve immediately, topped with optional fried zucchini blossoms and burrata and additional basil.


Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Leave a Reply

Your email address will not be published.