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Burrata and Lemon Zest Ravioli

Burrata and Lemon Zest Ravioli

with Shrimp, Zucchini Ribbons, and Toasted Breadcrumbs

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Let us introduce you to the gift that is burrata. It’s mozzarella with a creamy, milky core that gushes with dairy goodness. But wait, it gets better: here, it’s stuffed into ravioli parcels, accented with a hint of lemon zest, and then tossed with tender shrimp, zucchini ribbons, and a buttery, basil-laced sauce. The result? A recipe that sings out with rich flavor and lingers on the tongue well after the last bite.

Tags:Eat First
Allergens:WheatShellfishEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

1 unit

Lemon

2 clove

Garlic

½ ounce

Basil

½ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Shrimp

(ContainsShellfish)

9 ounce

Burrata and Lemon Zest Ravioli

(ContainsWheat, Eggs, Milk)

Not included in your delivery

2.5 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat34 g
Saturated Fat18 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber6 g
Protein45 g
Cholesterol305 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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 seedy core; discard core. Zest lemon, then cut into halves. Mince garlic. Pick basil leaves from stems. Slice leaves into thin ribbons.

2

Melt 1 TBSP butter in a large pan over medium heat. Add panko and toast, tossing, until golden brown, 3-4 minutes. Remove from pan and set aside. Wipe out any leftover crumbs in pan.

3

Melt another 1 TBSP butter in same pan over medium-low heat. Add garlic and cook, stirring, until fragrant and butter is just starting to brown and smell nutty, about 1 minute.

4

Once water is boiling, add ravioli to pot. Cook until ravioli are tender and float to the top, about 4 minutes. Carefully scoop out and reserve ¼ cup ravioli cooking water, then drain.

5

While ravioli cook, add shrimp to pan with garlic and increase heat to medium high. Cook, tossing, until just barely pink, 3-4 minutes. Season with salt and pepper. Add ravioli, 1 tsp lemon zest, zucchini, half the basil, a squeeze of lemon juice, and 1 TBSP butter to pan. Gently toss to combine and melt butter.

6

Let ravioli mixture cook until a thin sauce has formed, 1-2 minutes. (TIP: Add a splash of ravioli cooking water if mixture seems dry.) Season with salt, pepper, and more lemon juice (to taste). Divide between bowls or plates. Sprinkle with breadcrumbs, remaining basil, and a pinch of remaining zest.