Keeping my obsession going, turning simple Trader Joe’s meals into something restaurant quality. TJ’s corn, burrata, and basil ravioli is simple deliciousness on its own, but I amped it up a bit with a few fresh, creamy, herby additions to make it completely over the top. This is the epitome of summer in a bowl!
4 servings
Kosher salt
3 packages Trader Joe’s Corn, Basil, Burrata Ravioli
2 large heirloom tomatoes - chopped
1 1/2 cups corn kernels (I like TJ’s frozen roasted corn - thawed)
Good quality extra virgin olive oil
2 balls burrata cheese
Basil leaves - julienned
Bring a pot of very salted water to a boil and boil the ravioli according to package directions. In a large bowl, mix together the tomatoes, corn, and about 1 teaspoon salt and 1/4 cup olive oil - to taste. Drain the ravioli and plate with a heavy drizzle of olive oil over the top. Evenly top with the tomato/corn mixture. Finish with torn or sliced burrata cheese, basil leaves, another drizzle of olive oil, and a light sprinkle of salt.