Trader Joe’s Tomato Burrata Ravioloni with Spicy Vodka Sauce

Ingredients for Trader Joe’s Tomato Burrata Ravioloni with Spicy Vodka Sauce

I keep these ingredients stocked because this recipe has become our family’s favorite quick dinner solution. The real secret is using freshly grated Parmesan instead of the pre-grated stuff – it melts into the sauce so much smoother and creates that silky texture you’re looking for.

• 3 tablespoons salted butter
• 1 tablespoon olive oil
• 3 cloves garlic (minced) – I mince mine fairly fine so it distributes evenly throughout the sauce
• ⅓ cup tomato paste – Pro tip: look for the tube kind for easier measuring and storage
• 1 teaspoon Calabrian chili paste (or substitute ½ teaspoon red pepper flakes) – I recommend the Calabrian paste for deeper, more complex heat
• 1 shot vodka (about 1.5 oz) – My preference is a mid-shelf vodka, nothing fancy needed
• ¾ cup heavy cream – I always use full-fat for the richest sauce
• 1 hefty pinch sugar
• 1 cup Parmesan cheese (grated and divided) – I usually grate this fresh right before cooking for best melting results
• 2 (8.8 oz) boxes Trader Joe’s Tomato & Burrata Ravioloni – Let these sit at room temperature for 10 minutes before cooking
• 2 balls fresh burrata – In my experience, room temperature burrata melts better than cold
• Kosher salt
• Black pepper

Step-by-Step Instructions

I recommend getting all your ingredients prepped and measured before you start since this recipe moves quickly once the pan heats up. Having everything ready means you can focus on building that perfect sauce without scrambling.

Step 1: Get a large pot of generously salted water on the stove over high heat and bring it to a rolling boil. Meanwhile, melt butter with olive oil in a large saucepan (at least 12-inch) over medium heat, then add the minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic becomes soft and fragrant but hasn’t turned golden or brown – browned garlic will taste bitter and overpower your sauce.

Step 2: Add the tomato paste and Calabrian chili paste to the pan, stirring continuously to incorporate everything. Keep cooking and stirring for 3-4 minutes until the tomato paste darkens to a deeper brick-red color. This caramelization step develops much richer, sweeter flavor in your finished sauce.

Step 3: Pour in the vodka and stir vigorously for 2-3 minutes, scraping up any flavorful bits stuck to the bottom of the pan. The vodka will deglaze the pan and help emulsify the sauce as the alcohol cooks off (making this family-friendly). You’ll notice the sauce coming together as it reduces slightly.

Step 4: Reduce heat to medium-low and pour in the heavy cream, stirring until fully incorporated. Let this simmer gently for 3 minutes, then add a hefty pinch of sugar, a pinch of salt, and ½ cup of the grated Parmesan. Stir until the cheese melts completely into a smooth sauce, then reduce to low heat. The sugar balances the acidity from the tomatoes beautifully.

Step 5: Drop the ravioli into your boiling water and cook for just 2 minutes or until they float to the surface and puff up slightly. Don’t overcook them since they’ll finish cooking in the sauce. Before draining, scoop out 1 cup of the starchy pasta water and set it aside – this is your secret weapon for perfect sauce consistency.

Step 6: Drain the ravioli and add them directly to the vodka sauce. Pour in ½ cup of the reserved pasta water and stir gently to avoid breaking the ravioli, working over medium-low heat until the sauce becomes silky and coats each piece beautifully. If it looks too thick or dry, add more pasta water a tablespoon at a time until you achieve that glossy, restaurant-quality consistency.

Step 7: Transfer to serving plates or a large bowl, then tear the room-temperature burrata into pieces and arrange on top. Finish with a sprinkle of salt, freshly cracked black pepper, and the remaining Parmesan cheese. Serve immediately while the burrata is melting into those creamy pools.

Perfect Pairings for Your Vodka Ravioli

This rich, creamy pasta calls for sides that add freshness and textural contrast to balance the meal.

Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and bright citrus dressing cuts through the cream sauce perfectly, adding fresh contrast that cleanses your palate between bites. Similar to the fresh approach in our Mediterranean Chicken Gyros, the lemon adds brightness.

Garlic Bread or Crusty Italian Bread: Essential for soaking up every drop of that incredible vodka sauce. The toasted, buttery bread adds satisfying crunch against the tender ravioli. If you love garlic bread as much as I do, try our Garlic Bread Rolls for a homemade version.

Roasted Broccolini: Light char and slight bitterness from roasted broccolini provide both nutritional balance and textural variety that complements the soft pasta without competing for attention.

Simple Caprese Salad: Fresh tomatoes, basil, and mozzarella echo the Italian flavors in the ravioli while adding refreshing, light elements. The acidity from balsamic cuts through the richness beautifully.

Sautéed Spinach with Garlic: Quick garlicky greens add a healthy, lighter element that rounds out the meal. For another veggie-forward option, check out our Spinach and Ricotta Stuffed Shells.

Storage & Serving Tips

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, which is completely normal. I don’t recommend freezing this dish since cream-based sauces can separate when thawed and the fresh burrata doesn’t maintain its luxurious texture after freezing.

For reheating, I always use the stovetop over medium-low heat with a splash of heavy cream or pasta water to revive the sauce to its original silky consistency. Gentle warming takes about 5-7 minutes and gives you much better results than the microwave, which can make the ravioli rubbery and cause the sauce to separate.

This dish is incredibly versatile for different occasions. Add cooked Italian sausage for extra protein (similar to our Creamy Italian Sausage Rigatoni), fresh basil for brightness, or sun-dried tomatoes for additional depth. It works beautifully for date nights, casual weeknight dinners, or elegant dinner parties when you want to impress without stress. The recipe doubles easily if you’re feeding a larger crowd.

FAQs

Trader Joe’s Tomato Burrata Ravioloni with Spicy Vodka Sauce

Pillowy Trader Joe’s tomato and burrata ravioli tossed in a rich, creamy spicy vodka sauce and topped with fresh burrata. Ready in 25 minutes for an easy weeknight dinner.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 820

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons salted butter
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1/3 cup tomato paste
• 1 teaspoon Calabrian chili paste or substitute 1/2 teaspoon red pepper flakes
• 1 shot vodka about 1.5 oz
• 3/4 cup heavy cream
• 1 pinch sugar hefty pinch
• 1 cup Parmesan cheese freshly grated and divided
• 2 boxes Trader Joe’s Tomato & Burrata Ravioloni 8.8 oz each, room temperature
• 2 balls fresh burrata room temperature preferred
• Kosher salt to taste
• Black pepper freshly cracked, to taste

Equipment

• Large pot
• Large sauce pan (12-inch)
• Cheese grater
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Method

 

1. Get a large pot of generously salted water on the stove over high heat and bring it to a rolling boil. Meanwhile, melt butter with olive oil in a large saucepan (at least 12-inch) over medium heat, then add the minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic becomes soft and fragrant but hasn’t turned golden or brown.
2. Add the tomato paste and Calabrian chili paste to the pan, stirring continuously to incorporate everything. Keep cooking and stirring for 3-4 minutes until the tomato paste darkens to a deeper brick-red color. This caramelization develops much richer flavor.
3. Pour in the vodka and stir vigorously for 2-3 minutes, scraping up any flavorful bits stuck to the bottom of the pan. The vodka will deglaze the pan and help emulsify the sauce as the alcohol cooks off. You’ll notice the sauce coming together as it reduces slightly.
4. Reduce heat to medium-low and pour in the heavy cream, stirring until fully incorporated. Let this simmer gently for 3 minutes, then add a hefty pinch of sugar, a pinch of salt, and 1/2 cup of the grated Parmesan. Stir until the cheese melts completely into a smooth sauce, then reduce to low heat.
5. Drop the ravioli into your boiling water and cook for just 2 minutes or until they float to the surface and puff up slightly. Don’t overcook them since they’ll finish cooking in the sauce. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
6. Drain the ravioli and add them directly to the vodka sauce. Pour in 1/2 cup of the reserved pasta water and stir gently to avoid breaking the ravioli, working over medium-low heat until the sauce becomes silky and coats each piece beautifully. If it looks too thick or dry, add more pasta water a tablespoon at a time.
7. Transfer to serving plates or a large bowl, then tear the room-temperature burrata into pieces and arrange on top. Finish with a sprinkle of salt, freshly cracked black pepper, and the remaining Parmesan cheese. Serve immediately while the burrata is melting.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop over medium-low heat with a splash of cream or pasta water for 5-7 minutes. Not recommended for freezing due to cream sauce and fresh burrata. The alcohol in the vodka cooks off completely, making this family-friendly. For best results, let ravioli and burrata come to room temperature before cooking.