Home > Dinner > Pesto Ravioli and Veggies Pesto Ravioli and Veggies August 16, 2017 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Special thanks to Buitoni for sponsoring this post. As Always, all opinions are my own. Pesto Tossed Parmesan & Black Pepper Ravioli and Oven Roasted Garlic Veggies I can’t believe it is already AUGUST and this is the first recipe I’m sharing with pesto in it!! Pesto is a summer staple for my family! We’ll usually toss noodles in pesto and add some cherry tomatoes, but this dish really scales up your typical pesto-pasta dish. First, the ravioli is freshly-made and has real cracked pepper in it (YUM) and then it’s tossed with roasted and deliciously-seasoned veggies. The ravioli I’m using today is the BUITONI Parmesan & Black Pepper Ravioli. (I used it in this delicious sausage + brussels dish). These freshly made raviolis are filled to the brim with real cracked black pepper and four cheeses — creamy ricotta, aged Parmesan and Romano, and imported Grana Padano. Each ravioli is bursting with delicious flavors and no GMO ingredients. You can pick pretty much whatever veggies you like best (or have growing in your garden!) for this dish — it’s super easy to adapt since the ravioli and pesto pair well with so many things! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pesto Ravioli and Veggies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pesto Ravioli and Veggies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Author Chelsea Ingredients3 bell peppers 1 red, 1 orange, 1 green1/2 small yellow onion2 tablespoons olive oilsalt and pepper1 teaspoon dried basil1/2 tablespoon minced garlic1 package (9 ounces) BUITONI Parmesan & Black Pepper Ravioli1 container (6 ounces) BUITONI basil pestoOptional: fresh basil, freshly grated Parmesan cheese InstructionsPreheat the oven to 425 degrees F. Remove the stems and seeds of the bell peppers and chop them into even 1-inch pieces. Thinly slice the onion.Add the chopped bell peppers, sliced onion, olive oil, salt and pepper (to taste), and dried basil to a large sheet pan. Toss with your hands until ingredients are well combined.Bake for 10 minutes and remove. Add the minced garlic and toss again. Bake for another 10 minutes.Meanwhile, prepare the ravioli according to package directions. Drain.When the veggies are finished baking, toss them with the drained ravioli. Add in the basil pesto to taste preference (we add about 2/3rds of a cup). Season with salt and pepper.Add additional ribboned basil and parmesan cheese to individual plates if desired. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More Delicious Pasta Dishes: Italian Ravioli Salad Chicken Parmesan Meatballs Caprese Pasta
Gah!! This recipe looks legit amazing! I adore pesto. I haven’t had the parmesan and black pepper ravioli before, it sounds delicious! Reply
Made this recipe tonight….But cut the pesto down to 2 Tbs. It’s supposed to be used sparingly. 😉 Reply
