Burrata and Lemon Zest Ravioli
with Shrimp, Zucchini Ribbons, and Toasted Breadcrumbs
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Lemon
2 clove
Garlic
½ ounce
Basil
½ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Shrimp
(Contains Shellfish)
9 ounce
Burrata and Lemon Zest Ravioli
(Contains Eggs, Milk, Wheat)
Not included in your delivery
2.5 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
