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Ingredients

• 8 vine-ripened tomatoes, sliced about 1/4-inch thick
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 2 teaspoons Italian seasoning
• Salt and ground black pepper
• 24 ravioli, square or round, depending on your muffin tin
• 1/2 pound ball fresh mozzarella, grated
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 bunch basil leaves (about 24 leaves), divided

Description

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