Caprese Ravioli
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.
Servings: 2 people
Calories: 905kcal
Ingredients
- 8 ounce package ravioli
- 1 tablespoon 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 905kcal | Carbohydrates: 51g | Protein: 50g | Fat: 58g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 127mg | Sodium: 926mg | Potassium: 236mg | Fiber: 4g | Sugar: 5g | Vitamin A: 658IU | Vitamin C: 24mg | Calcium: 707mg | Iron: 13mg