Caprese Ravioli

Prep Time
Cook Time
1h 10m
Ready In

"A friend passed this along to me. An absolutely delicious recipe. Now, the sauce takes - just about the same time as the pasta. The only thing in this dish that is time consuming, is the roasting of the tomatoes. And those can easily be done ahead of time. I even take advantage of pasta sheets; so, no making pasta either. Pasta sheets are available in many grocery stores these days, Whole Foods and specialty markets always carry them. I also prefer to serve this dish as a starter course or a side dish, versus a main dish. But, it is truly delicious. This makes 4-6 side dishes or 8 appetizer or starter dishes. Prep time does include time to roast the tomatoes."

Original recipe yields 4-8 servings
  • Garnish


  • Serving Size: 1 (2085.5 g)
  • Calories 799.5
  • Total Fat - 36.1 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 997.4 mg
  • Sodium - 884.1 mg
  • Total Carbohydrate - 76.6 g
  • Dietary Fiber - 21.5 g
  • Sugars - 48.5 g
  • Protein - 52.8 g
  • Calcium - 456.7 mg
  • Iron - 10.4 mg
  • Vitamin C - 243.3 mg
  • Thiamin - 0.8 mg

Step 1

Roasted Tomatoes ... The first thing, is to line a baking sheet with parchment paper or foil. Then, add the tomatoes; and drizzle with olive oil, Italian seasoning, salt, and pepper. Using your hands, toss to coat - you can use a spoon; but, your hands work so much better. Bake in a 400 degree oven, on the middle shelf, for 20-30 minutes. Don't let them go too far. Once they start to POP - they are done. You want the tomatoes soft ... not completely 'mushy, ' or falling apart. You want them to hold their shape. Then, after the tomatoes come out of the oven, let them cool. Any drippings from the pan, are great added to the sauce.

Step 2

Ravioli ... As I said, fresh pasta really is the only way to go with this. Many grocery stores carry fresh pasta sheets or even ravioli wrappers (not wonton wrappers, they do NOT work). Lay out your ravioli or pasta sheet on a lightly floured surface; if using pasta sheets cut 3 across and 4 down, to make 12 squares. You need 24 pasta or ravioli squares.

Step 3

Filling ... Add 1 basil leaf to the center of each ravioli square, followed by one of the whole cooled roasted tomatoes, then one of the mozzarella balls (also room temperature); and, press the ball down slightly, as the tomato, should be nice and soft. Brush the edge of the ravioli with water; then, top with the second ravioli and press around the filling to get rid of any excess air bubbles. Secure the edges using a fork to press the edges together. Transfer them to a sheet pan lined with parchment paper or foil; then, cover with plastic wrap and refrigerate for 30 minutes to firm up. The pasta dough can get very soft while you are making all the ravioli. After they firm up; they are ready to cook. I DO NOT find these to freeze well.

Step 4

Sauce ... As the water is coming to a boil to cook the ravioli, prepare your sauce. Add the pesto, chicken broth, sun dried tomatoes, roasted tomatoes; and any drippings from the pan you used to roast the tomatoes; to a small pot and bring to medium heat (a light boil). Then reduce to a simmer, low heat; and let everything reduce, 5 minutes. Right before serving, add the lemon zest. Super simple to prepare.

Step 5

Ravioli ... Add the ravioli to a large pot of lightly boiling well salted water. Once the raviolis begin to float, they are done. They take about 3-4 minutes. Fresh pasta cooks very quickly.

Step 6

Finish and Serve ... Using a slotted spoon; add the ravioli to each plate and drizzle with some of the sauce. Garnish with pine nuts and parmesan cheese. Serve with a salad and crusty bread. This can be served as a main course or as a starter course. ENJOY!

Tips & Variations

No special items needed.