Baked Caprese Ravioli

Prepare the Ingredients
Wash and dry your produce and preheat oven to 425º F.
Bring a medium pot of salted water to a boil.
Mince 3 garlic cloves.
Roughly chop the basil.
Small dice ½ of the zucchini in(more if small).
Add some ice water to the container of red onion to reduce the bite.
Place the the arugula and cranberries in a salad bowl (roughly chop arugula if large).

Make the Sauce
Heat 1 Tbsp. olive oil in a large pan (oven proof if you have one) over medium heat.
Once hot, add ⅔ of the garlic and cook for one minute, stirring constantly.
Add the crushed tomatoes, and red pepper flakes to taste, bring to a simmer.
Taste and season with salt and pepper.
Remove from heat and stir in ½ the basil.

Boil Ravioli
Add ravioli to the boiling water and cook 1 - 2 minutes without returning to a boil (it will be baked later).
Drain and set aside.

Bake the Pasta
If using an oven-safe pan, add the ravioli and zucchini directly to the sauce.
Otherwise, combine the sauce, ravioli, and zucchini in a baking dish.
Crumble the mozzarella and spread evenly over the ravioli, then sprinkle the parmesan on top.
Bake 20 to 25 minutes, or until sauce is bubbling and cheese is golden brown.

Make the Salad and Lemon Vinaigrette
Meanwhile, in a small bowl, combine the juice and zest of ½ lemon, 2 Tbsp. olive oil, and the remaining garlic.
Whisk together and season with salt and pepper to taste.
Drain the red onions and add to the salad bowl.
Pour the lemon vinaigrette over the salad and toss to mix.

Plating
Use a spatula to serve desired portion of ravioli alongside the salad and sprinkle remaining basil on top. Enjoy!