Cheese Ravioli With Pesto & Marinated Tomatoes

Three Italian favorites combined with the addition of bacon. Four cheese ravioli, basil pesto and caprese salad.

A four cheese ravioli almost always will contain mozzarella, which is one of the ingredients in a caprese salad, with the other two being basil and tomato.

The salad is typically drizzled with olive oil and balsamic vinegar.

The Ravioli

The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.

According to foodie, Pellegrino Artusi, the word “ravioli” (raviolo in the singular) should only refer to pasta stuffed with meat.

Though in todays culinary world, ravioli simply means stuffed pasta, whichever type one wishes it to be.

The Caprese Salad

A Caprese salad is a simple and delicious Italian dish that celebrates the flavors of fresh tomatoes, mozzarella, and basil.

The name caprese comes from the island of Capri, where the salad is said to have originated in the 1950s as a patriotic tribute to the colors of the Italian flag.

The Basil Pesto Sauce

Basil pesto is a delicious sauce made with fresh basil, cheese, nuts (typically pine nuts), garlic, and olive oil.

Pesto Sauce - over head shot

It originated in Genoa, Italy, where it is called “pesto alla genovese” and is traditionally served with pasta.

Basil pesto is typically made to used right away to dress salads, sandwiches, pizzas, soups, pasta and this cheese ravioli recipe.

Link here to get the recipe for Fresh Basil Pesto Sauce to use in making your Cheese Ravioli With Pesto & Marinated Tomatoes.

Cheese Ravioli With Pesto & Marinated Tomatoes

2 plum tomatoes, chopped

9 ounce package cheese ravioli

4 bacon strips, chopped into 1/2 inch strips diagonally

1/2 cup fresh basil pesto

2 tablespoons Parmesan cheese, fresh, grated

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 teaspoon garlic, chopped

salt & ground pepper, to taste

Place a medium skillet over medium-high heat. Add chopped bacon and cook just until crispy. Remove from heat, to a napkin lined plate to sock excess fat. Set aside.

Bring a medium pot of salted water to a boil.

Add ravioli to boiling salted water and cook, stirring occasionally, until al dente, about 4 minutes. Reserve 1⁄4 cup cooking water, then drain ravioli and return to pot off heat.

In a medium bowl, stir to combine chopped garlic, 1 tablespoon oil, and 1 teaspoon balsamic vinegar. Add chopped tomatoes and toss to coat; season to taste with salt and pepper. Set aside until ready to serve.

Next, add bacon, basil pesto, half of the Parmesan, and 2 tablespoons reserved cooking water to pot with cook ravioli; toss to coat (if sauce is too thick, add 1 tablespoon cooking water at a time, as needed). Season to taste with salt and pepper.

Plate cheese ravioli topped with marinated tomatoes, remaining Parmesan, and a drizzle of oil and balsamic vinegar (optional).

Serve your ravioli alongside a refreshing chopped Cesar salad. Chop some romaine lettuce and combine with chopped cucumbers, olives (if desired) and toss with this Authentic Cesar Salad Dressing.

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