Gluten-Free Cheese Ravioli Caprese Salad with a Balsamic Glaze
Ingredients
- 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
- 1-2 garlic cloves, minced
- 1 pint red and yellow cherry tomatoes, halved
- 1 cup fresh mozzarella cheese balls
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup olive oil
- Salt and black pepper to taste
- Balsamic glaze
Directions
In a large bowl, toss together the garlic, cherry tomatoes, mozzarella cheese, basil, parsley, olive oil, salt, and black pepper. Let the caprese mixture rest for at least 15 minutes. Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside. Add the ravioli to the caprese mixture and gently toss to coat the ravioli, taking care not to break the ravioli. Drizzle the balsamic glaze over top. Chill until ready to serve.
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