Baked Caprese Ravioli

1. Cook the ravioli according to package directions. Let cool to room temperature.

2. Meanwhile, preheat oven to 425°F and chop the basil.

3. Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese.

4. Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.

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Nutrient	Quantity
Total fats	1.2676 g
Protein	15.5981 g
Carbohydrates	17.7552 g
Energy	134.1133 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0678 g
Water	479.8259 g
Aspartic acid	0.6458 g
Calcium, Ca	136.6337 mg
Lutein + zeaxanthin	1350.4084 g
Fiber, total dietary	5.5881 g
Carotene, beta	2451.3975 g
Niacin	3.4051 mg
Vitamin A, RAE	242.0675 g
Arginine	0.1104 g
Riboflavin	0.1807 mg
Tocopherol, beta	0.0447 mg
Glutamic acid	1.9649 g
Sodium, Na	61.4391 mg
Fatty acids, total saturated 16:1 undifferentiated	0.013 g
Total lipid (fat)	1.2676 g
Manganese, Mn	0.672 mg
Fructose	6.1236 g
Proline	0.0817 g
Fatty acids, total saturated 16:0	0.1455 g
Choline, total	68.3832 mg
Sugars, total	11.7927 g
Serine	0.1302 g
Fatty acids, total saturated 18:0	0.0562 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.4474 mg
Selenium, Se	9.5625 g
Ash	3.1251 g
Fatty acids, total saturated 18:1 undifferentiated	0.1879 g
Pantothenic acid	0.4272 mg
Phenylalanine	0.139 g
Copper, Cu	0.4599 mg
Betaine	0.5035 mg
Thiamin	0.2381 mg
Retinol	17 g
Methionine	0.0319 g
Iron, Fe	2.4489 mg
Carbohydrate, by difference	17.7552 g
Phosphorus, P	217.1643 mg
Folate, total	85.1553 g
Tocopherol, gamma	0.5588 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	11495.5622 g
Alanine	0.1393 g
Cholesterol	28.3333 mg
Valine	0.0984 g
Fatty acids, total saturated 18:2 undifferentiated	0.3864 g
Glycine	0.1022 g
Carotene, alpha	451.2444 g
Glucose (dextrose)	5.5875 g
Fatty acids, total saturated 14:0	0.0011 g
Zinc, Zn	1.441 mg
Isoleucine	0.0951 g
Fatty acids, total polyunsaturated	0.5222 g
Leucine	0.1388 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	4526.0338 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	85.1553 g
Tryptophan	0.0323 g
Vitamin C, total ascorbic acid	63.7599 mg
Phytosterols	31.2744 mg
Galactose	0.0383 g
Tyrosine	0.0734 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	94.1489 g
Fatty acids, total saturated	0.2029 g
Histidine	0.0697 g
Fatty acids, total monounsaturated	0.2009 g
Threonine	0.1353 g
Folate, food	85.1553 g
Cryptoxanthin, beta	6.5204 g
Vitamin E (alpha-tocopherol)	2.8093 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	69.5505 mg
Lysine	0.1362 g
Potassium, K	1231.0094 mg
Cystine	0.0442 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	3 ounces	0	0	0
Extra virgin olive oil	2 ounces	50.4333	0	0.2833
Tomato	2	80.4198	17.3796	0.8936
Basil	0.5 ounce	3.2602	0.3756	0.0907
salt pepper	0	50.4333	0	0.2833
jumbo cheese ravioli	1 package	50.4333	0	0.2833