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Bruschetta Ravioli

Ingredients

  • 1 package Buitoni Spinach & Artichoke Ravioli
  • 1 cup Buitoni Marinara
  • 4 roma tomatoes chopped
  • 6-8 basil leaves chopped or torn apart
  • 1/4 cup olive oil
  • 3 TBS + 1/2 cup balsamic vinegar divided
  • dash of salt
  • dash of black pepper
  • 1 TBS grated parmesan cheese
  • 1 TBS sugar

Instructions

  1. 1. Cook ravioli according to package directions. Strain, set aside.
  2. 2. In a medium bowl add tomatoes, basil, olive oil, 3 TBS balsamic, salt, pepper, and parmesan cheese; stir to combine and set aside.
  3. 3. In a small sauce pot add remaining balsamic vinegar (1/2 cup) and sugar; stir to combine and bring to boil. Reduce heat and simmer for about 10 minutes or until the mixture reduces and thickens.
  4. 4. To serve: add 1/4 cup Buitoni Marinara to bottom of plate, add 4-6 raviolis and top with about 1/4 cup of bruschetta mixture. Drizzle balsamic glaze over the top. Serve immediately.