If Summer Had a Dinner Party, This Would Be the Main Pasta C

• total time: 17 minutes

Ingredients

2 tbsp olive oil

4 cups cherry tomatoes

1/4 tsp red pepper flakes

2 tbsp salted butter

5 garlic cloves, thinly sliced

2 8.8 oz boxes Ricotta & Lemon Zest Ravioli

1/2 cup pasta water

2 balls burrata

2 tbsp basil, julienned

1 lemon zested

1 tbsp finishing olive oil

flaky salt

fresh cracked pepper

Directions

Get a large pot of salted water boiling.

Meanwhile, add olive oil, cherry tomatoes, red pepper flakes and a pinch of salt to a large, heavy bottomed sauce pan over medium heat.

Cook down for 15-20 minutes, stirring every so often, until tomatoes begin to burst. Feel free to also smash any tomatoes that haven’t burst on their own with the back of a spatula.

Once jammy and thick, add butter and garlic and cook down for 5 more minutes.

Add uncooked raviolis to the boiling water and cook util they’re floating and puffed up.

Add cooked raviolis to the burst tomato sauce along with a 1/2 cup of pasta water. Cook for 1 more minute to help the sauce stick to the raviolis.

Turn off the heat and add burrata, torn into pieces on top. Finish with a drizzle of finishing oil, basil, flaky salt and fresh cracked pepper.

Or get the full recipe here: https://grilledcheesesocial.com/2023/07/17/trader-joes-ricotta-lemon-zest-ravioli/