Wednesday, January 25, 2012
Baked Ravioli Caprese
Another seasonally inappropriate meal- sweet! Although... while you may typically think of caprese (tomato/basil/mozzarella) as a summer combo I would argue it works year round. Sure, the tomatoes aren't at their peak in January, but really, they're not that bad either. Plus sometimes you just want something with those delicious Italian flavors.
I love ravioli but I tend to either just toss it with sauce or make last minute lasagna. I wanted something different so after a quick internet search I came upon this. The original recipe doesn't call for sauce on the bottom and it's intended to be an appetizer. Rules, shmules. I get all kinds of crazy in the kitchen, adding sauce when it's not called for, serving it as dinner when it's an appetizer... watch out now, wild woman on the loose ::wink wink::. All kidding aside, this dinner was unreal. The flavors were so fresh and it just perfectly complemented the cheese ravioli. Best of all it was super easy- most of the time is spent cutting a tomato and some cheese, which really takes no time at all. I'd say it took me 10 minutes to prep this, then the oven does the rest. This is one meal I will make time and time again... and I think you should too!
Source: Adapted from Food.com
1 pack of jumbo cheese ravioli
1/2 cup tomato sauce
1 large tomato (or 2 small), sliced thin, each slice then cut in half
1- Preheat the oven to 425.
2- Cook the ravioli according to packaging directions, drain, and set aside.
3- Pour the sauce over the bottom of a 9x13 baking dish.
4- Assemble the ravioli over the sauce in a single layer.
5- Top each ravioli with half a tomato slice, 1 basil leaf, and a slice of fresh mozzarella.
6- Bake 15 minutes, until the cheese is melted.