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Summer Roasted Vegetable Pesto Ravioli by Modern Honey. This light and fresh summer pasta dish is made with fresh ravioli, tender roasted vegetables, basil pesto sauce, and a touch of mascarpone cheese. A vibrant and healthy pasta dish. www.modernhoney.com
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5 from 2 votes

Summer Roasted Vegetable Pesto Ravioli

Cheese Ravioli tossed with roasted vegetables and pesto
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Author: Melissa Stadler, Modern Honey

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

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