Caprese ravioli is a vegetarian summertime meal that is ready in 15 minutes with just a handful of ingredients.
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Enjoy the delicious flavors of summer in a matter of minutes with this caprese ravioli recipe. Store bought ravioli make this recipe a breeze to make, while the juicy tomatoes, creamy mozzarella cheese, fresh basil and balsamic glaze give you all the flavors you love about caprese.
Ideal for busy weeknights or when you’re craving something delicious without spending a lot of time in the kitchen, this caprese ravioli is a lifesaver.
Another perk of this recipe is it only requires 10 basic ingredients, many of which you probably already have on hand. The sauce, made from a simple combination of extra virgin olive oil, butter, and garlic, enhances the flavors and adds a delightful richness to the dish.
Whether enjoyed as a light summer entree with a side salad or served alongside grilled chicken or fish, this caprese ravioli recipe is versatile and sure to impress.
I absolutely love the flavors of caprese during the summer time, especially during tomato season, If you’re like me and need more caprese inspiration, then check out my caprese pasta salad, caprese flatbread and air fryer caprese chicken.
Ravioli: I used the tomato and burrata ravioli from Trader Joe’s. They also make a caprese variety, or any cheesy ravioli would work.
Olive oil & butter: the base for the simple sauce.
Garlic: while traditional caprese salad doesn’t have garlic, it adds great flavor to this dish.
Cherry tomatoes: I like to cut the cherry tomatoes in half so they are easier to grab with a fork and eat.
Mozzarella balls: you’re going to want to get the smallest ones you can find, they are sometimes called “Perline” (or pearl sized).
Basil: cut chiffonade (thin strips) or if the basil leaves are small you can leave them whole.
Balsamic glaze: to finish off the dish for great, taste, color and presentation.
Salt & pepper: this dish is very simply seasoned with sea salt and black pepper.
Boil ravioli in salted water according to package instructions.
Meanwhile, heat olive oil and butter in a large sauté pan over medium heat. Once the butter is bubbling, add garlic, stir and cook for 1 minute.
Next, add the halved cherry tomatoes, mozzarella balls, salt and pepper. Turn off the heat and stir so the tomatoes and mozzarella warm through.
Using a spider strainer or large slotted spoon, strain the ravioli and place them directly into the sauté pan. Gently toss the ravioli to coat in the sauce.
Carefully transfer the ravioli and sauce to a serving dish. Top with fresh basil and a drizzle of balsamic glaze.
What to Serve with Caprese Ravioli
My favorite way to serve this caprese ravioli is with a simple arugula salad, garden salad or caesar salad. Sometimes I like to serve garlic bread alongside these as well.
You can also serve caprese ravioli as a side dish alongside a protein like chicken, pork or fish. It is hearty enough to act as a standalone side dish, but you can also serve it with a vegetable such as roasted broccoli, Brussels sprouts or beans and greens.
- This recipe goes quick, so make sure you have all your ingredients prepped and ready to go before you start cooking.
- Only cook the garlic for one minute to ensure it doesn’t burn.
- Ensure you are turning the heat off when once you add the tomatoes and mozzarella. The residual heat will warm them through; the mozzarella will get soft but shouldn’t turn stringy.
- Only add the basil once the ravioli are plated. If added to the hot pan, the fresh basil will turn brown.
More Pasta Recipes You’ll Love
- Creamy Lemon Ricotta Pasta
- Lobster Carbonara
- Cajun Shrimp and Sausage Pasta
- Broccoli Cheddar Chicken Orzo
If you make this Caprese Ravioli, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
- 1 lb ravioli
- 1/4 cup olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup halved cherry tomatoes
- 1 cup mini mozzarella balls
- fresh basil leaves chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
- balsamic glaze
- Boil ravioli in salted water according to package instructions.
- Meanwhile, heat olive oil and butter in a large sauté pan over medium heat. Once the butter is bubbling, add garlic, stir and cook for 1 minute.
- Next, add the halved cherry tomatoes, mozzarella balls, salt and pepper. Turn off the heat and stir so the tomatoes and mozzarella warm through.
- Using a spider strainer or large slotted spoon, strain the ravioli and place them directly into the sauté pan. Gently toss the ravioli to coat in the sauce.
- Carefully transfer the ravioli and sauce to a serving dish. Top with fresh basil and a drizzle of balsamic glaze.