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Pesto Ravioli

A quick roasted vegetable and pesto ravioli baked briefly on a sheet pan for an easy weeknight meal.
Prep Time15 minutes
Cook Time21 minutes
Total Time36 minutes
Servings: 2 servings

Ingredients

  • 3 bell peppers about 1 red, 1 orange, 1 green; stems and seeds removed, chopped into 1-inch pieces
  • 1 small yellow onion thinly sliced
  • 2 tablespoons olive oil plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 cup cherry tomatoes whole
  • 1/2 tablespoon minced garlic
  • 10 ounce fresh 4-cheese ravioli about a 10-ounce package
  • 1/3 cup basil pesto refrigerated fresh pesto recommended
  • freshly grated Parmesan cheese optional; for serving
  • fresh basil or parsley optional; for serving

Instructions

  • Preheat the oven to 425°F (218°C).
  • Prepare the vegetables: remove stems and seeds from the bell peppers and chop into 1-inch cubes; thinly slice the small yellow onion.
  • On a large sheet pan (or two smaller pans), toss the chopped 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 until evenly coated. Spread into a single layer so pieces are not crowded.
  • Roast the vegetables for 10 minutes, then remove the pan and add the cherry tomatoes and 1/2 tablespoon minced garlic on top; toss gently to combine and spread in an even layer again.
  • Return the pan to the oven and roast for another 10 minutes, until vegetables are tender and lightly browned. If vegetables are crowded they will steam instead of roast, so give them space.
  • Meanwhile, bring a large pot of water to a boil and generously salt it. Cook the ravioli according to package directions, subtracting 1 minute from the stated time, then drain.
  • When the vegetables are done, remove the sheet pan from the oven and immediately add the drained ravioli on top of the roasted vegetables. Spoon the 1/3 cup basil pesto evenly over the ravioli and vegetables and toss on the sheet pan to combine.
  • Return the pan to the oven for 1–2 minutes to warm everything together, then remove and serve right away. Drizzle with extra olive oil if desired and top with freshly grated Parmesan and fresh basil or parsley.

Equipment

  • large sheet pan (15 x 21-inch) or two smaller sheet pans
  • Large Pot
  • Mixing spoon or spatula
  • Colander
  • Measuring Spoons

Notes

  • Use a 9–10 ounce ravioli package for a good pasta-to-veggie ratio.
  • Choose refrigerated, freshly-made basil pesto for best flavor.
  • Grate Parmesan from a block for the best texture and flavor.
  • Do not overcrowd the pan or the vegetables will steam instead of roast.
  • Adjust salt and pepper to taste before roasting.