Warm Burrata Ravioli Caprese

Ingredients

• 1 piece Lilly’s Burrata Ravioli
• 1/2 pint cherry tomatoes, halved (try heirloom varieties for a pop of color)
• 4 tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 8 ounces fresh spinach
• Balsamic glaze
• 3 leaves fresh basil, hand-torn

How to Make It

1. Roast cherry tomatoes until slightly blistered.
2. Heat olive oil and garlic over low heat for about 5 minutes; once garlic is beginning to brown, remove garlic and drain oil, leaving about 1-2 tbsp in the pan.
3. Increase heat to medium-low; add spinach and sauté until wilted
4. Meanwhile, boil ravioli for 4 to 5 minutes
5. To serve, plate spinach, then place the warm ravioli on top. Top with roasted cherry tomatoes; drizzle with about a tablespoon of the remaining garlic-infused olive oil, plus a drizzle of balsamic glaze. Garnish with fresh basil.