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Medium Square Cheese Ravioli Caprese Salad with Balsamic Glaze

Medium Square Cheese Ravioli Caprese Salad with Balsamic Glaze


  • 13 oz Villa Frizzoni Medium Square Cheese Ravioli
  • 1-2 ea. Garlic Cloves, minced
  • 1 pint Red and Yellow Cherry Tomatoes, halved
  • 1 cup Fresh Mozzarella Balls (Bocconcini size is best)
  • ¼ cup Fresh Basil, sliced thin
  • Salt and Black Pepper to taste
  • Balsamic Glaze


  1. In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and black pepper.
  2. Let the caprese mixture rest for at least 15 minutes.
  3. Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and rinse with cold water, drain again and set aside.
  4. Add the drained ravioli to the caprese mixture and gently toss to coat the ravioli taking care not to break them.
  5. Drizzle the balsamic glaze over the top of the pasta.
  6. Chill until ready to serve, divide into bowls and serve immediately.

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