Turn a fresh and summery Caprese salad into a main dish with this colorful Caprese ravioli recipe. It’s perfect for a Meatless Monday in summertime.
Caprese salad is a great antipasto, or appetizer, before a meal. The vibrant tomatoes, fresh Mozzarella, and aromatic basic make a beautiful dish that I want to eat all summer long. Just adding some ricotta or sun-dried tomato ravioli to the dish turns it from an appetizer into a main dish that is light and addictive at the same time.
If you’ve ever been to Capri, Italy, you’ve probably tried a dish that this recipe is derived from. It’s called Ravioli Caprese and it’s ravioli stuffed with caciotta cheese (similar to Ricotta) and fresh marjoram leaves. The ravioli is then served with a little tomato sauce and a sprinkling of Parmigiano on the top. It’s a simple dish, but incredibly flavorful.
This dish is more a deconstructed version of the popular Caprese salad than an homage to Capri’s classic Ravioli Caprese, but it’s always good to know the roots of a dish.
» Psst, check out our strawberry Caprese skewers appetizer.
What Ravioli to Use
This dish makes use of pre-made ravioli, to keep it extra simple, so you can use just about any kind of ravioli you like. I like to use a ricotta-stuffed ravioli, but I also enjoy the sun-dried tomato and mozzarella version I can sometimes find. Any type of cheese ravioli works, as does a spinach-filled one, in a pinch.
One of the great things about this recipe is that it’s vegetarian. It makes a great meatless Monday dish. You won’t even miss the meat. However, if you want to use a ravioli with meat filing, that’s cool too.
» Here’s a great herb and ricotta ravioli recipe, in case you want to make it yourself.
Ravioli With Caprese Salad Assembly
Start out by cooking the ravioli according to the package. Meanwhile, you can slice cherry tomatoes, half the mozzarella balls, and chiffonade the basil.
When the ravioli is done, drain the water from the pot. Add a drizzle of high-quality Extra Virgin Olive Oil and toss the pan to coat the ravioli in the oil. Then transfer the ravioli to plates.
Top with the tomatoes, mozzarella and basil. Then finish with a grating of Parmigiano cheese.
It’s not a hot dish. The pasta will still be warm, but the tomatoes and mozzarella are more room temperature. That’s what makes this dish perfect for summer. And you can use up some of those cherry tomatoes from your garden!
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- 8 oz package ravioli
- 1 tbsp high quality extra-virgin olive oil
- 12 cherry tomatoes sliced in half
- 12 mini mozzarella balls sliced in half
- 10 basil leaves sliced in a chiffonade
- 1/8 cup grated parmesan cheese
- Salt and pepper to taste
- Cook the ravioli according to the package instructions.
- When the ravioli is done, drain the water from the pot. Add a drizzle of high-quality Extra Virgin Olive Oil, salt and papper, and toss the pan to coat the ravioli in the oil. Then transfer the ravioli to plates.
- Top with the tomatoes, mozzarella and basil. Then finish with a grating of Parmigiano cheese.
- Cheese ravioli works best with this recipe, but you can also use sun-dried tomato, spinach-filled, or even meat-filled, if you want.
- You can use homemade ravioli, if you want to make it yourself.