Pesto Ravioli combines tender cheese ravioli with roasted veggies and fresh basil pesto. Top with olive oil, Parmesan, and a little extra pesto for a flavor-packed dish!
Try some other easy ravioli recipes next, like Baked Ravioli Lasagna or Ravioli Salad!
Pesto Ravioli
This simple Pesto Ravioli is a favorite! Ravioli can sometimes feel heavy, but the veggies and pesto add freshness and lightness, making it a vibrant, refreshing meal.
It’s made with just two pans—one extra-large sheet pan and a pot for boiling the pasta.
It’s also easy to adapt based on what’s on hand. Use favorite veggies, whatever’s in the fridge, or anything from the garden—there are endless options since ravioli and pesto pair well with so many ingredients.
Let’s Talk Pesto
Since pesto is the star of Pesto Ravioli, use a good one. Homemade works great, but to save time, grab a refrigerated, freshly-made basil pesto—usually found near fresh pasta and cheeses. Rana® and Buitoni® are my favorite store bought brands.
Fresh pesto can be a little pricey, but it lasts a while and adds big flavor to lots of dishes.
After making Pesto Ravioli, use any leftover pesto in recipes like:
- Creamy Pesto Orzo made in one pot in 30 minutes or less!
- Pesto and Sausage meal made in foil packets
- Creamy Pesto Pasta with sun-dried tomatoes
- Pesto Chicken Tortellini easy 30-minute meal
- Pesto Chicken with corn and bean salsa
Ravioli
Fresh ravioli is the other main flavor in this dish, so choose one you love.
Favorites include Rana’s® 4-Cheese Ravioli (ricotta, Romano, mozzarella, gorgonzola) and Buitoni’s® 4-Cheese Ravioli (ricotta, mozzarella, Parmesan, Romano).
Look for a 9–10 oz. package—it’s the ideal pasta-to-veggie ratio for Pesto Ravioli.
Pesto Ravioli Veggies
I use three peppers, a yellow onion, and cherry tomatoes. Here are some easy tips:
- Cut peppers into same-size 1-inch pieces so they cook evenly.
- Slice the onion thin. Cherry tomatoes don’t need any prep—so easy!
- Chop fresh garlic. Pre-chopped garlic can burn, so fresh is best. If using jarred, add it at the end or use garlic powder instead.
- Use a big sheet pan. Veggies roast better when they have space. If crowded, they steam and don’t turn out as good.
Quick Tip
I’m obsessed with this 15×21-inch sheet pan – which gives the veggies ample room to get nice and evenly roasted. Also, note that cooking time changes quite a bit (it’s much longer) when the veggies are overlapping or don’t have enough space.
Ravioli With Pesto Toppings
It’s is incredible right out of the oven, but the finishing touches make it! Serve plates right from the pan and add the following:
- A drizzle of good extra virgin olive oil.
- Another large spoonful (or a few small spoonfuls) of additional pesto.
- Freshly grated Parmesan cheese.
- Optional: some finely chopped fresh basil or parsley!
How To Make Pesto Ravioli
- Prep Pesto: Blend basil, Parmesan, pine nuts, garlic, and olive oil until mostly smooth but still a little chunky.
- Cook Ravioli: Boil in salty water until tender but still firm, then drain.
- Combine: Gently mix ravioli with pesto, adding a little at a time so it spreads evenly.
- Serve: Add extra Parmesan or basil on top and serve hot for best flavor and feel.
More Simple Pasta Recipes
- Zucchini Pasta Sauce with thin spaghetti noodles
- Chicken Pot Pie Pasta made in one pot!
- Creamy Pesto Pasta with sun-dried tomatoes
- Italian Pasta Salad with an Italian-inspired dressing
- Pasta Soup with veggies and sausage
Pesto Ravioli and Veggies
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch recommended
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 basil pesto see note 2
- freshly grated Parmesan cheese optional, see note 3
- Fresh basil or parsley, optional
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 (15×21-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
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HI! This looks delicious! I have the sun dried tomato pesto instead of Basil pesto , what do you think ?
I’ve never actually had a sun-dried tomato pesto so not sure how the flavors would work; sorry I wish I could be of more help!
I also used arugula and parmesan ravioli, as I’ve never seen this brand before.
Sounds delicious! 🙂
Made this recipe tonight….But cut the pesto down to 2 Tbs. It’s supposed to be used sparingly. 😉
Not only was this delicious and easy but it was so pretty!
Thank you!
So happy to hear that you enjoyed this dinner! Thanks for the comment Julie 🙂
Just found GF ravioli (yay!) and I can’t wait to try this!
Awesome!! I hope you love it 🙂
Gah!! This recipe looks legit amazing! I adore pesto. I haven’t had the parmesan and black pepper ravioli before, it sounds delicious!