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Pesto Ravioli with Roasted Veggies Recipe

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3.9 from 69 reviews

This vibrant Pesto Ravioli and Veggies recipe combines roasted bell peppers, onions, and cherry tomatoes with tender fresh four-cheese ravioli tossed in fragrant basil pesto. Baked together for a few minutes to meld the flavors, this dish is a quick, colorful, and satisfying vegetarian meal perfect for a cozy dinner or weeknight treat.

  • Total Time: 36 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • 3 bell peppers (1 red, 1 orange, 1 green), stems and seeds removed, chopped into 1-inch cubes
  • 1 small yellow onion, thinly sliced
  • 1 cup cherry tomatoes
  • 1/2 tablespoon minced garlic

Seasonings & Oils

  • 2 tablespoons olive oil (plus more for serving)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil

Main Ingredients

  • 1 (10-ounce) package fresh 4-cheese ravioli
  • 1/3 cup basil pesto

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Fresh basil or parsley

Instructions

  1. Prepare: Preheat your oven to 425°F (218°C). Remove stems and seeds from bell peppers and chop into 1-inch cubes. Thinly slice the onion to prepare for roasting.
  2. Roast Veggies: On a large sheet pan (15×21 inches) or two smaller pans, combine the chopped bell peppers, sliced onion, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried basil. Toss well with your hands and spread out the veggies in a single layer so they roast evenly without overlapping. Bake for 10 minutes.
  3. Add Tomatoes and Garlic: After the initial roasting, remove the pan and add cherry tomatoes and minced garlic on top. Toss gently to combine and spread the veggies out evenly again to allow proper roasting. Return to the oven for another 10 minutes.
  4. Cook Ravioli: While veggies finish roasting, bring a large pot of water to a boil. Salt the water generously (about 1 teaspoon salt per 4 cups water). Add the fresh four-cheese ravioli and cook according to package instructions, subtracting one minute from the recommended time to ensure al dente texture. Drain well.
  5. Toss with Pesto: Once the vegetables have finished roasting, remove the pan from the oven and immediately add the drained ravioli on top. Spoon 1/3 cup basil pesto evenly over the ravioli and veggies. Toss everything gently together on the sheet pan to combine the flavors.
  6. Warm Together: Return the combined ravioli and veggies to the oven for an additional 1 to 2 minutes to heat everything through and meld flavors.
  7. Serve: Remove from the oven and serve immediately. Drizzle with extra olive oil, sprinkle freshly grated Parmesan cheese if desired, and garnish with fresh basil or parsley to enhance freshness. Enjoy while warm!

Notes

  • You can use any brand of fresh four-cheese ravioli available or substitute with your favorite filled pasta.
  • For pesto, store-bought or homemade basil pesto both work great; adjust quantity to taste.
  • Grated Parmesan cheese is optional but adds a lovely savory touch.
  • Ensure veggies are spread out evenly on the pan for proper roasting and caramelization.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/pesto-ravioli-with-roasted-veggies-recipe/