Pesto Ravioli and Veggies

5 from 3 votes

Pesto Ravioli is the ultimate comfort meal! Tender cheese ravioli meets roasted veggies and fresh basil pesto, all topped with olive oil, Parmesan, and an extra spoonful of pesto. Pure pasta perfection!

Prep Time15

Cook Time21

Total Time36

Course: Dinner

Cuisine: American, Healthy, Italian, Vegetarian

Keyword: pesto ravioli

Servings: servings

Author: Chelsea Lords

Cost: $10.83

Equipment

Large sheet pan 15 x 21-inch recommended
Large pot

Ingredients

3 bell peppers I use 1 red, 1 orange, 1 green
1 small yellow onion
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
1 cup cherry tomatoes
1/2 tablespoon minced garlic
1 (10-ounce) package fresh 4-cheese Ravioli see note 1
1/3 cup fresh basil pesto see note 2
Freshly grated Parmesan cheese optional, see note 3
Fresh basil or parsley, optional

US - Metric

Instructions

Preheat oven to 425°F (218°C). Remove stems and seeds from bell peppers and chop peppers into even, 1-inch cubes. Thinly slice the onion.
Add chopped bell peppers, sliced onion, olive oil, salt and pepper (or to preference), garlic powder, and dried basil to a very large sheet pan (15x21-inch) or 2 smaller ones. Toss with your hands until ingredients are well combined. Space out veggies in an even layer so they don’t overlap. Bake 10 minutes. Remove and add tomatoes and minced garlic on top. Toss to combine, spacing veggies out again so they have plenty of room to roast, and return to the oven for another 10 minutes (see note 4).
Meanwhile, bring a large pot of water to boil. Generously salt the water (I add 1 teaspoon salt to every 4 cups water). Boil the ravioli according to package directions, subtracting 1 minute from the package’s indicated time. Drain.
When veggies finish roasting, remove from oven and immediately toss drained ravioli on top. Spoon the pesto evenly over everything and toss on the sheet pan to combine. Return to oven for 1–2 minutes.
Remove from oven and serve immediately, adding an extra drizzle of olive oil and a few more spoonfuls of basil per plate. Top with freshly grated Parmesan cheese and if desired, some fresh basil or parsley. Enjoy immediately!

Video

Notes

Note 1: Be sure to get a ravioli bag about 9–10 ounces in size—this is the perfect pasta-to-veggie ratio for Pesto Ravioli! My favorites in this recipe are Rana’s® 4-Cheese Ravioli (the 10-ounce size) and Buitoni’s 4-Cheese Ravioli.

Note 2: The pesto is a big part of the flavor; I recommend getting a refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheeses. Rana’s® Basil Pesto is my favorite store-bought pesto; Buitoni’s® fresh basil pesto is another favorite I’ve tested in this dish.

Note 3: I like to use a block of Parmesan cheese and grate on the small holes of the grater or fine grater right over the plates—so good!

Note 4: Note that cook time is much longer when the veggies overlap or don’t have enough space to roast. If crowded, they will steam instead of roast, which will also result in less flavor and texture!

Storage: Store leftover pesto ravioli in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep it from drying out.

Nutrition