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0 from 6 votes

Summer Roasted Vegetable Pesto Ravioli

Cheese Ravioli tossed with roasted vegetables and pesto

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 - 10 ounce package Fresh Cheese Ravioli
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 sea salt
  • 1/2 - 3/4 cup pesto sauce
  • 2 Tablespoons mascarpone cheese optional
  • fresh basil

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. Place vegetables on baking sheet and drizzle with olive oil and sea salt.
  3. Cook for 18-23 minutes.
  4. Bring water to boil in large pot. Place a generous amount of salt in boiling water.
  5. Add pasta and cook according to package instructions.
  6. Drain and place on platter.
  7. Drizzle with pesto sauce and top with roasted vegetables.
  8. Add dollops of mascarpone cheese, if so desired and parmesan cheese.
  9. Garnish with fresh basil.