Warm Burrata Ravioli Caprese

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  • 1 piece Lilly’s Burrata Ravioli
  • 1/2 pint cherry tomatoes, halved (try heirloom varieties for a pop of color)
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 8 ounces fresh spinach
  • Balsamic glaze
  • 3 leaves fresh basil, hand-torn

How to Make It

  1. Roast cherry tomatoes until slightly blistered.
  2. Heat olive oil and garlic over low heat for about 5 minutes; once garlic is beginning to brown, remove garlic and drain oil, leaving about 1-2 tbsp in the pan.
  3. Increase heat to medium-low; add spinach and sauté until wilted
  4. Meanwhile, boil ravioli for 4 to 5 minutes
  5. To serve, plate spinach, then place the warm ravioli on top. Top with roasted cherry tomatoes; drizzle with about a tablespoon of the remaining garlic-infused olive oil, plus a drizzle of balsamic glaze. Garnish with fresh basil.

Serving Size:

This recipe is for one serving with one jumbo ravioli, perfect for a small, high-margin appetizer or small plate. You can increase to 2 or 3 ravioli (scaling up ingredients accordingly) for a larger portion, or up to 3 or 4 for a full entrée.

Pairing suggestions: