Burrata and Lemon Zest Ravioli

🥘 Ingredients

• basil
  1 oz
• burrata and lemon zest ravioli
  18 oz
• butter
  5 tbsp
• garlic
  4 clove
• lemon
  1 unit
• panko breadcrumbs
  1 c
• pepper
• salt
• shrimp
  20 oz
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   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.

   zucchini: 2 unit, lemon: 1 unit, garlic: 4 clove, basil: 1 oz
2. 

   2

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

   butter: 5 tbsp, panko breadcrumbs: 1 c
3. 

   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 minutes .
4. 

   4

   Once water is boiling, add burrata and lemon zest ravioli to pot. Cook until ravioli are tender and float to the top, about ⏱️ 4 minutes . Carefully scoop out and reserve 1/4 cup ravioli cooking water, then drain.

   burrata and lemon zest ravioli: 18 oz
5. 

   5

   While ravioli cook, add shrimp to pan with garlic and increase heat to medium high. Cook, tossing, until just barely pink, ⏱️ 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.

   shrimp: 20 oz, salt, pepper
6. 

   6

   Let ravioli mixture cook until a thin sauce has formed, ⏱️ 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.