Mini cheese ravioli are topped with tomatoes, mozzarella, fresh basil and a drizzle of balsamic glaze for a flavorful and easy pasta dish, Caprese Ravioli.

The flavors of a caprese salad, tomato, mozzarella, basil and balsamic, come together in this warm pasta dish.
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Caprese Ravioli
Caprese Ravioli is a taste of summer in every forkful.
It doesn’t get much easier to make than this.
Just cook the ravioli according to package directions, drain and then top with tomatoes, bocconcini, balsamic glaze and fresh basil.
I chose fresh mozzarella cheese in a marinated olive oil for the added flavors the seasoned oil adds to this recipe.
I also drizzle the pasta with a balsamic glaze, and not balsamic vinegar, because the glaze is thicker with an intense flavor.
You can easily double this recipe to serve more people.
This easy pasta recipe is delicious when served warm but it equally delicious when served at room temperature or even chilled as a salad.
The flavors of caprese and summer go hand in hand but you can have this ravioli recipe any time of the year.
Serve your pasta dinner with a homemade bread and a salad and you’re all set for an evening of deliciousness!
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How to make ravioli caprese
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Cook the ravioli in boiling water according to package directions and drain.
- Transfer cooked ravioli to a serving dish and top with grape tomatoes and bocconcini.
- Drizzle with balsamic glaze and top with sliced basil.
- Season with kosher salt and black pepper and garnish with basil sprigs, if desired.
Swirls of Flavor Recipe Tips
- You can serve this recipe warm, at room temperature or chilled.
- This recipe can be doubled to make about 8 servings.
- You can serve this recipe as a main dish or as a side dish.
- Ravioli filled with ricotta cheese is recommended when making this recipe. Meat-filled ravioli is not recommended.
- Balsamic glaze is different than balsamic vinegar and adds a more intense flavor than vinegar.
- Bocconcini is another name for mozzarella balls.
- Drizzle with extra virgin olive oil. if desired.
- Serve pasta with grated Parmesan cheese.
Substitutions
- You can substitute chopped tomatoes for the grape tomatoes. Plum tomatoes or vine-ripened tomatoes would work well.
- Cherry tomatoes will work well in this recipe in place of the grape tomatoes
- Full size ravioli can be substituted for the mini ravioli
Storage
- Store any leftover pasta in an airtight container or in a ziplock food storage bag.
- Pasta will stay fresh for about 1-2 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Equipment
Caprese recipes
Ingredients for caprese ravioli recipe
- mini cheese ravioli
- grape tomatoes
- marinated bocconcini
- fresh basil
- balsamic glaze
Caprese Ravioli Recipe
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Ingredients
- 12 ounces mini cheese ravioli
- 1 cup grape tomatoes halved lengthwise
- 12 ounces marinated bocconcini halved, 1 Tablespoon liquid reserved
- ¼ cup thinly sliced basil leaves
- 2 Tablespoons balsamic glaze
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Instructions
- Cook the ravioli according to package directions and drain.
- Transfer cooked ravioli to a serving dish and top with grape tomatoes, bocconcini and reserved marinated oil.
- Drizzle with balsamic glaze and top with sliced basil.
- Season with kosher salt and pepper and serve with grated Parmesan cheese, if desired.
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