Ingredients

3 heirloom carrots, quartered lengthwise & sliced in 1 in pieces
6-8 oz spinach
1/2 c grape tomatoes, halved
1 medium onion, chopped
1 zucchini, chopped
1 tbsp olive oil, more as needed
Salt and pepper to taste
1 tbsp fresh basil, chopped
1/4 c white wine
6 oz fresh mozzarella, sliced
1/2 c grated parmesan
Breadcrumbs, as needed
Additional basil leaves to garnish

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Optional: a jumbo zucchini carved into a boat to hold the casserole

Method

Heat olive oil in sauté pan over medium low, then add in chopped basil, carrots, grape tomatoes, zucchini, spinach, and white wine. Continue cooking over medium until wine has cooked off and vegetables are tender.

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Next, cook ravioli as package instructs, then strain and add into sauté, stirring until well incorporated. Transfer the sauté and ravioli into casserole dish, or distribute into individual corelle dishes. Top off with slices of mozzarella, grated Parmesan, and breadcrumbs.

If in a casserole dish, layer the cheese for more even distribution. Then, bake at 350 for 10-15 minutes, or until cheese has melted into the dish nicely. Garnish with a basil leaf and serve once cooled!

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Serves 3-4.