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.
We’re often serving up deals for those around our table. Pull up a chair and indulge in recipes, product news and more!
