Ingredients
- 1/2 pound ravioli pasta (16 four-cheese rainbow ravioli)
- 8 ounces cherry tomatoes (8 tomatoes, cut in half)
- 16 fresh basil leaves
- 4 ounces provolone cheese slices (4 cheese slices, or other cheese of your choice, cut into 16 pieces)
- Sea salt and pepper to taste
How to Make
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Step 1: Cook the ravioli in a saucepan of lightly salted boiling water according to package instructions.
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Step 2: Drain & cool the ravioli.
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Step 3: Starting with the half tomato thread on a toothpick, next a basil leaf, the cheese and lastly the ravioli.
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Step 4: You may serve them now or warm them a bit in a 350 oven for 5 minutes.
Tips & Variations
- 16 toothpicks
We hope you enjoy this recipe!
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