Just in time for National Pasta Day, here is a mouthwatering recipe from our friends at Buitoni:
Recipe courtesy Buitoni.
2 medium vine-ripened firm tomatoes, sliced into ¾-inch-thick slices (need 8 slices total)
1 large yellow summer squash, ends trimmed, cut lengthwise into ¼-inch-thick slices (need 4 slices total)
1 tablespoon olive oil, plus more for drizzling
Kosher or sea salt for seasoning
1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
8 very thin slices fresh mozzarella cheese (about 2 1/8 ounces total)
8 teaspoons BUITONI Refrigerated All Natural Pesto with Basil (7 oz.) or BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
4 tablespoons (1 ounce) crumbled goat cheese
4 teaspoons toasted pine nuts
PREHEAT grill (or grill pan).
BRUSH tomato and squash slices with oil; season with salt. Grill on each side for about 2 minutes or until warm and grill marks start to appear. Transfer to plate. Cut each squash slice in half; set aside.
PREPARE pasta according to package directions; drain.
PLACE three ravioli on each of four plates; top with a slice of tomato and a slice of cheese. Drizzle with 1 teaspoon pesto; top with 2 pieces of squash, a slice of tomato and a slice of cheese. Drizzle with 1 teaspoon pesto. Sprinkle with 1 tablespoon goat cheese and 1 teaspoon pine nuts. Drizzle with a little oil, if desired. Season with salt and pepper. Serve immediately. Makes 4 servings.