HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBurrata And Lemon Zest Ravioli
Burrata and Lemon Zest Ravioli

Burrata and Lemon Zest Ravioli

with Shrimp, Zucchini Ribbons, and Toasted Breadcrumbs

Read more

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

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


2 clove


½ ounce


½ cup

Panko Breadcrumbs


10 ounce



9 ounce

Burrata and Lemon Zest Ravioli

(ContainsEggs, Milk, Wheat)

Not included in your delivery

2.5 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Energy (kJ)2845 kJ
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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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.


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.