Summer Ravioli with Burst Tomatoes and Burrata and an Introduction to ZipList

Summer Ravioli with Burst Tomatoes and Burrata

I hope you are enjoying your last long weekend of what has been an amazing summer!!!When the children return to school we seem to have a new mindset. Some of us feel that summer is over even if there are many more heartwarming sunny days left before the chill of autumn sets in. For me it is a new beginning. The days are shorter but seem more productive. Even if I no longer have school age children I can feel the change. It's time to get off the beach and get down to business.

You may have noticed a second navigational bar at the top of this page. This means that I have partnered with ZipList along with several hundred bloggers in our community. What is ZipList you ask?


ZipList makes meal planning and grocery shopping a breeze. It allows you to create your weekly meal plan, organize your grocery list and get money-saving coupons, all while sitting in the comfort of your own home.

I have made it easier for you to access your Recipe Box, Shopping List and Meal Planner from my site by adding these links in the navigation bar. And if you don’t already use ZipList, you really should consider it! Creating an account is totally free and easy and once you are logged in, you can add recipes to your recipe box from any site that uses ZipList, whether it’s mine or one of the other DOZENS of sites that do.

Whether you find your favorite recipes on Martha Stewart, Pepperidge Farm, Skinnytaste, right here on More Than Burnt Toast or on any of the other hundreds of thousands of recipe sites on the web, they make it easy to save recipes for later. Simply look for the ZipList “Save Recipe” button illustrated below to save new recipes to your universal recipe box or shopping list. Here on More Than Burnt Toast you will find this button at the end of the recipe. You can also add their Recipe Clipper to your tool bar.

ZipList also has a really cool mobile app that you can use to view your shopping lists, grocery deals, recipe box, and checklist wherever you go. From your phone you can organize your list, scan barcodes to add items you need to it, and check off items from it as they go into your shopping cart. And it’s free.

Sync your list and recipes up with your cell phone and you are off to the store in minutes. Begin creating lists and finding recipes right now and then come back and browse this amazing recipe.

As a last hurrah to the summer holidays I offer you another sun-drenched summer tomato recipe to add to my already growing collection of tomato recipes. So easy using your homemade or store-bought ravioli straight from the freezer. A few minutes under the broiler and your tomatoes are bursting with flavour. Summer on a plate. It's not over yet!

**Summer Ravioli with Burst Tomatoes and Burrata**

based loosely on a recipe from Southern Living

1 (24-oz.) package frozen cheese-filled ravioli
3 pints assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra virgin olive oil for drizzling
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container burrata or fresh mozzarella (bocconcini), cubed
1/4 - 1/2 cup finely grated Parmesan cheese

Prepare cheese filled ravioli according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

Transfer tomato mixture to a large bowl. Stir in lemon juice, salt, black pepper, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs and Parmesan cheese. Drizzle with extra virgin olive oil and serve immediately.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.