Cook the Ravioli: Bring 4 quarts of water to a rolling boil, add Ravioli and cook until internal temperature reaches 165° F or approx. 5½ - 6 minutes. Drain. Allow to cool and set aside.
Slice tomatoes in ¼" thick slices.
To plate: Alternate layering of ravioli, tomato and basil. Repeat until you have used all the ravioli.
Top with a drizzle of balsamic reduction and EVOO. Finish with cracked black pepper.
Notes
These can be made any size by using more or less ravioli.
These can be made individual for small plates or hors d'oeuvres with 1 ravioli, 1 slice of tomato and 1 basil leaf.
Try using heirloom tomatoes or other exotic tomatoes to add color and complexity.
Keyword Caprese, Large Round, Layered, Ravioli, Salad