No-Bake Ravioli Caprese Lasagna

Ingredients

2 medium vine-ripened firm tomatoes
1 large yellow summer squash, ends trimmed
1 tablespoon olive oil
Kosher or sea salt for seasoning
1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
8 very thin slices fresh mozzarella cheese (about 2 1/8 ounces total)
8 teaspoons BUITONI Refrigerated Pesto with Basil (7 oz.)
4 tablespoons (1 ounce)crumbled goat cheese
4 teaspoons toasted pine nuts

Method

PREHEAT grill (or grill pan).

BRUSH tomato and squash slices with oil; season with salt. Grill on each side for about 2 minutes or until warm and grill marks start to appear. Transfer to plate. Cut each squash slice in half; set aside.

PREPARE pasta according to package directions; drain.

PLACE three ravioli on each of four plates; top with a slice of tomato and a slice of cheese. Drizzle with 1 teaspoon pesto; top with 2 pieces of squash, a slice of tomato and a slice of cheese. Drizzle with 1 teaspoon pesto. Sprinkle with 1 tablespoon goat cheese and 1 teaspoon pine nuts. Drizzle with a little oil, if desired. Season with salt and pepper. Serve immediately.

Take advantage of fresh tomatoes, squash, mozzarella cheese, and basil for the caprese portion of the meal. Add a layer of vegetable-infused Spinach & Artichoke Ravioli for the feel of lasagna, without having to bake.

Minutes to Prep 15

Total Minutes 30

Serves 4

Difficulty 2

Ingredients

Method

OTHER RECIPES TO EXPLORE…

No-Bake Ravioli Caprese Lasagna

Take advantage of fresh tomatoes, squash, mozzarella cheese, and basil for the caprese portion of the meal. Add a layer of vegetable-infused Spinach & Artichoke Ravioli for the feel of lasagna, without having to bake.

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Minutes to Prep 15

Total Minutes 30

Serves 4

Difficulty 2

Ingredients

Method

OTHER RECIPES TO EXPLORE…

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