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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Caprese Ravioli with Roasted Tomato Pesto Sauce Recipe

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This recipe for Caprese Ravioli with Roasted Tomato Pesto Sauce is from pinterest cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pre-roasted grape tomatoes ahead of time, bought some fresh mozzarella balls and basil for my ingredients
Directions:
Directions:
I used a 3 inch cutter and was able to make about ten ravioli, enough for four people, about two each.
The perfect starter while your grilling up something
Wet your cut pasta around the edges then place a basil leaf, a roasted tomato, (make sure it's not too juicy) and top it off with a mozzarella ball
Crimp them together with a fork close to the mozzarella ball so it doesn't move around
Boil until tender and then drain on a kitchen cloth, you don't want them to be wet!
For a very quick sauce you can take some good store bought pesto like I did, add in a few of those extra roasted tomatoes you have, and a little lemon zest for freshness, mix together and spoon it all over!
And if that's not enough, drizzle your plates beforehand with the best balsamic glaze you can find, here's mine

 

 

 

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