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Pesto Ravioli and Veggies

Pesto Ravioli combines perfectly caramelized roasted veggies with tender cheese-filled ravioli and loads of fresh basil pesto. Top each bowl with a drizzle of olive oil, lots of freshly grated Parmesan cheese, and another spoonful of pesto for an unforgettable pasta dish!
Course Dinner, Main Course
Cuisine American, Healthy, Italian, Vegetarian
Keyword pesto ravioli
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 2 -4 servings
Calories 853kcal
Author Chelsea
Cost $10.83


  • Recommended: 15×21 inch sheet pan


  • 3 bell peppers (I use 1 red, 1 orange, 1 green)
  • 1 small yellow onion
  • 2 tablespoons olive oil (plus more for serving)
  • Fine salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 cup (150g) cherry tomatoes
  • 1/2 tablespoon minced garlic
  • 1 package (10 oz.; 283g) fresh 4-cheese Ravioli Note 1
  • 1/3 cup fresh basil pesto Note 2
  • Optional: freshly grated Parmesan cheese, fresh basil or parsley Note 3


  • PREP: Preheat the oven to 425 degrees F (218 degrees C). Remove the stems and seeds of the bell peppers and chop them into even 1-inch cubes. Thinly slice the onion.
  • ROAST VEGGIES: Add the chopped bell peppers, sliced onion, 2 tablespoons olive oil, salt and pepper (to taste, I add 1/2 teaspoon salt & 1/4 teaspoon pepper), 1/2 teaspoon garlic powder and 1 teaspoon dried basil to a very large sheet pan or 2 smaller ones (I use a 15x21-inch pan). Toss with your hands until ingredients are well combined. Space out veggies in one even layer, so they aren't overlapping. Bake for 10 minutes. Remove and add the tomatoes and minced garlic on top of everything. Toss to combine, spacing the veggies out again so they have plenty of room to roast, and return to the oven for another 10 minutes. See Note 4.
  • RAVIOLI: Meanwhile, bring a large pot of water to a boil. Generously salt the water (I add 1 teaspoon fine sea salt to every 4 cups of water). Boil the ravioli according to package directions, subtracting one minute from the package's indicated time. Drain.
  • ADD PESTO: When the veggies are finished roasting, remove from the oven and immediately toss the drained ravioli on top. Spoon the 1/3 cup pesto evenly over everything and toss on the sheet pan to combine. Return to the oven for 1-2 minutes.
  • SERVE: Remove from the oven and serve immediately on plates adding an extra drizzle of olive oil and a few more spoonfuls of basil per plate. Top plates with freshly grated Parmesan cheese and if desired, some fresh basil or parsley. Enjoy immediately!



Note 1 Ravioli: Be sure to get a bag about 9-10 ounces in size -- this is the perfect amount of pasta-to-veggie ratio for Pesto Ravioli! Our favorites in this recipe are Rana’s® 4-Cheese Ravioli (the 10-ounce size) and Buitoni's 4-Cheese Ravioli
Note 2: Pesto: The pesto is a big part of the flavor; I recommend getting a refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheeses. Rana’s® Basil Pesto is my personal favorite store-bought pesto sauce, Buitoni's® fresh basil pesto is another favorite and we've tested that in this dish as well.
Note 3Parmesan: We like to use a block of Parmesan cheese and grate on the small holes of the cheese grater or microplane right over the plates -- so good!
Note 4: Veggies: Note that cook time changes quite a bit (it's much longer) when the veggies are overlapping or don't have enough space to roast. If crowded or overlapping they will steam instead of roast which will result in less flavor and texture!


Serving: 1serving | Calories: 853kcal | Carbohydrates: 82g | Protein: 26g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 1284mg | Potassium: 716mg | Fiber: 10g | Sugar: 16g | Vitamin A: 7005IU | Vitamin C: 258mg | Calcium: 144mg | Iron: 17mg