Summer Roasted Vegetable Pesto Ravioli
User Reviews
5
6 reviews
Excellent
Summer Roasted Vegetable Pesto Ravioli
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Cheese Ravioli tossed with roasted vegetables and pesto
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Ingredients
- 1 - 10 ounce fresh cheese ravioli package
Roasted Summer Vegetables:
- red Orange, or Yellow Peppers, sliced
- 1/4 red onion sliced
- 1 zucchini or squash
- 8-10 grape tomatoes
- garlic optional
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon salt sea salt
- 1/2 - 3/4 cup pesto sauce
- 2 Tablespoons mascarpone cheese optional
- basil fresh
Instructions
- Preheat oven to 400 degrees.
- Place vegetables on baking sheet and drizzle with olive oil and sea salt.
- Cook for 18-23 minutes.
- Bring water to boil in large pot. Place a generous amount of salt in boiling water.
- Add pasta and cook according to package instructions.
- Drain and place on platter.
- Drizzle with pesto sauce and top with roasted vegetables.
- Add dollops of mascarpone cheese, if so desired and parmesan cheese.
- Garnish with fresh basil.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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