Caprese Spinach and Cheese Ravioli Skewers
Start your next pasta night, backyard barbeque or party with this simple take on a famous Italian antipasto. The traditional first course of a formal Italian meal, a typical antipasto includes cheeses, vegetables, olives, and cured or pickled meats in oil or vinegar. Our simple adaptation is quick, easy to prepare and makes an appealing appetizer.
Ingredients
- 10 Louisa Spinach & Cheese Ravioli
- 2 tbs. butter
- 2 cloves of garlic, crushed
- 1 tbs. fresh parsley, chopped
- 15 mozzarella pearls
- 15 grape tomatoes
- Fresh basil, shredded to garnish
- ¼ cup balsamic glaze
- Salt and pepper, to taste
Directions
- In a large covered saucepot over high heat bring 4 quarts unsalted water to boiling. Add Louisa Spinach & Cheese Ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain ravioli, then set aside to cool.
- Combine butter, garlic and parsley in a small sauce pan and cook on medium heat until butter has melted and garlic is fragrant.
- Lay cool ravioli individually on a pan and brush cooled with garlic butter on both sides.
- On a wooden skewer place a fresh mozzarella pearl, a grape tomato, a ravioli then finish with a grape tomato or mozzarella pearl. Alternate the finishing item between skewers.
- Place on a serving tray then top each skewer with shredded basil, a drizzle of balsamic glaze, and salt and pepper to taste. Serve.
Spinach & Cheese Ravioli
