Pesto Ravioli and Veggies

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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

Pesto Ravioli and Veggies I chelseasmessyapron.comI 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!

 

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Pesto Ravioli and Veggies

5 from 2 votes
Print Recipe

Pesto Ravioli and Veggies

5 from 2 votes
Author Chelsea

Ingredients

  • 3 bell peppers 1 red, 1 orange, 1 green
  • 1/2 small yellow onion
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 teaspoon dried basil
  • 1/2 tablespoon minced garlic
  • 1 package (9 ounces) BUITONI Parmesan & Black Pepper Ravioli
  • 1 container (6 ounces) BUITONI basil pesto
  • Optional: fresh basil, freshly grated Parmesan cheese

Instructions

  • Preheat 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.

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More Delicious Pasta Dishes:

Italian Ravioli Salad

 

Chicken Parmesan Meatballs

 

Caprese Pasta

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