Pesto Ravioli with Roasted Vegetables is a delightful and surprisingly light dish that brings together tender cheese ravioli, perfectly caramelized roasted vegetables, and the bright, aromatic flavors of fresh basil pesto. It’s a quick, easy, and satisfying meal that can be on your table in under 40 minutes, making it an ideal choice for busy weeknights or a relaxed weekend lunch.

Looking for more simple pasta ideas? Explore other quick ravioli creations like Baked Ravioli Lasagna or a refreshing Ravioli Salad!

Ultimate Pesto Ravioli with Roasted Vegetables

This simple Pesto Ravioli with roasted vegetables has quickly become a household favorite. While ravioli can often feel rich and heavy, the addition of vibrant, caramelized vegetables and a generous swirl of fresh pesto infuses this dish with an invigorating lightness and an abundance of flavor. It transforms a comforting pasta into a fresh, wholesome, and truly refreshing meal that doesn’t weigh you down.

One of the many reasons this recipe shines is its incredible ease and minimal cleanup. You’ll only need two main pieces of equipment: one extra-large sheet pan for roasting your medley of vegetables to perfection, and a single pot for boiling the tender ravioli. This streamlined approach means less time scrubbing and more time savoring your delicious creation.

Beyond its simplicity, this dish is remarkably versatile. It’s designed to be adaptable to your preferences and whatever fresh ingredients you have on hand. Feel free to use your favorite seasonal vegetables, whatever’s in your refrigerator, or even fresh harvests from your garden. The classic combination of ravioli and pesto pairs beautifully with a vast array of ingredients, offering endless possibilities for customization and making each meal uniquely yours.

The Star of the Show: Choosing the Best Pesto

Given that pesto is a foundational flavor in this Pesto Ravioli, selecting a high-quality product is paramount to the dish’s success. If you have the time and desire, a homemade basil pesto will undoubtedly deliver the freshest and most vibrant results. The aroma of freshly blended basil, garlic, pine nuts, Parmesan, and olive oil is simply incomparable.

However, for those busy days when time is a luxury, a good quality store-bought pesto can be an excellent substitute. Look for refrigerated, freshly-made basil pesto, which is typically found in the deli section of most grocery stores, often alongside fresh pasta and specialty cheeses. Brands like Rana® Basil Pesto and Buitoni® Fresh Basil Pesto are widely available and consistently deliver excellent flavor that will elevate your dish. While fresh pesto can sometimes be a bit pricier, its intense flavor goes a long way and can transform numerous other dishes.

Don’t let any leftover pesto go to waste! It’s a remarkably versatile ingredient that can add a burst of flavor to various meals. After enjoying your Pesto Ravioli, consider using any remaining pesto in these delicious recipes:

• Creamy Pesto Orzo: A comforting one-pot meal ready in 30 minutes or less!
• Pesto and Sausage Foil Packets: A fuss-free meal perfect for grilling or baking.
• Creamy Pesto Pasta with Sun-Dried Tomatoes: A rich and flavorful pasta dish.
• Pesto Chicken Tortellini: An easy and satisfying 30-minute meal.
• Pesto Chicken with Corn and Bean Salsa: A vibrant and fresh chicken dinner.

Selecting Your Perfect Ravioli

The fresh ravioli is the other foundational flavor that makes this dish truly special. Its tender, cheese-filled pockets provide a delightful contrast to the crisp-tender roasted vegetables and bright pesto. Therefore, it’s essential to choose a ravioli that you genuinely love and trust for its quality and flavor.

For this recipe, fresh, refrigerated ravioli works best as it cooks quickly and maintains a delicate texture. Our top recommendations include Rana’s® 4-Cheese Ravioli, which typically features a delectable blend of ricotta, Romano, mozzarella, and gorgonzola cheeses. Another excellent choice is Buitoni’s® 4-Cheese Ravioli, offering a classic combination of ricotta, mozzarella, Parmesan, and Romano.

When shopping, aim for a 9–10 oz. package of fresh ravioli. This specific size has been carefully selected to ensure the ideal pasta-to-veggie ratio in your Pesto Ravioli, guaranteeing a harmonious blend of flavors and textures in every bite. Whether you prefer a milder cheese profile or a more robust one, choosing a quality ravioli will make a significant difference in the overall enjoyment of this dish.

Mastering the Roasted Vegetables for Pesto Ravioli

The roasted vegetables in this Pesto Ravioli are more than just an accompaniment; they are an integral part of the dish, adding sweetness, texture, and a beautiful array of colors. For this recipe, I typically use a colorful combination of three bell peppers (often one red, one orange, and one green), a small yellow onion, and sweet cherry tomatoes. Here are some essential tips to ensure your vegetables roast perfectly:

• Consistent Cuts for Even Cooking: When preparing your bell peppers, make sure to cut them into uniform 1-inch pieces. This consistency is crucial for them to cook evenly and caramelize beautifully in the oven, preventing some pieces from being undercooked while others burn.
• Thinly Slice the Onion: For the yellow onion, slice it thinly. Thinner slices will soften and sweeten more quickly, integrating seamlessly with the other roasted vegetables without being overly crunchy. As for the cherry tomatoes, they are wonderfully convenient – no prep needed! Just toss them in whole.
• Fresh Garlic is Best: Always opt for freshly chopped garlic over pre-chopped jarred varieties. Fresh garlic provides a much more potent and authentic flavor, and it’s less prone to burning during the roasting process. If jarred garlic is your only option, add it towards the end of the roasting time, or use garlic powder instead to avoid bitterness.
• Don’t Crowd the Pan: This is arguably the most important tip for perfectly roasted vegetables. Use an extra-large sheet pan (a 15×21-inch pan is highly recommended) or divide the vegetables between two smaller pans. When vegetables have ample space and are spread in a single, even layer, they roast effectively, developing delicious caramelization and crisp edges. If crowded, they will steam instead of roast, resulting in soggy, less flavorful vegetables.

The Essential Finishing Touches: Elevating Your Dish

While this Pesto Ravioli is undeniably delicious straight from the oven, it’s the simple yet impactful finishing touches that truly elevate it from great to unforgettable. These final additions enhance both the flavor profile and the visual appeal of your meal. Serve individual portions directly from the sheet pan, then add these key elements:

• A delicate drizzle of high-quality extra virgin olive oil: This adds a silky richness and a subtle fruity note that complements the pesto and vegetables beautifully.
• Another generous spoonful (or a few small dollops) of additional basil pesto: A fresh burst of pesto right before serving intensifies the herbaceous aroma and vibrant flavor, ensuring every bite is packed with goodness.
• A shower of freshly grated Parmesan cheese: The salty, umami notes of Parmesan are a classic pairing with pesto and pasta. Freshly grated is always superior to pre-shredded for its superior flavor and melt-in-your-mouth texture.
• Optional: Some finely chopped fresh basil or parsley: These fresh herbs add a final flourish of color and an extra layer of aromatic freshness, making the dish even more enticing.

Step-by-Step: How to Make Flavorful Pesto Ravioli

Creating this delicious Pesto Ravioli with roasted vegetables is a straightforward process, combining simple steps for maximum flavor. Follow these guidelines for a perfect meal:

1. Prepare Your Pesto (If Homemade): If you’re making your own pesto, blend fresh basil leaves, Parmesan cheese, pine nuts, garlic, and good quality olive oil until you achieve a mostly smooth consistency with a little texture remaining. Set aside. If using store-bought, simply have it ready.
2. Roast the Vegetables: Preheat your oven to 425°F (218°C). On a large sheet pan, toss your chopped bell peppers, thinly sliced onion, olive oil, salt, pepper, garlic powder, and dried basil. Spread them in an even layer without overcrowding. Roast for 10 minutes. Then, remove from the oven, add the cherry tomatoes and minced garlic, toss, spread again, and return to the oven for another 10 minutes until tender and slightly caramelized.
3. Cook the Ravioli: While the vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Add the fresh ravioli and cook according to package directions, typically subtracting about 1 minute from the recommended cooking time to ensure they remain al dente. Drain thoroughly.
4. Combine and Finish: Immediately after draining, add the cooked ravioli to the sheet pan with the hot roasted vegetables. Spoon the basil pesto evenly over everything. Gently toss to combine all the ingredients, ensuring the pesto coats every piece of pasta and every vegetable. For an extra touch of warmth, return the pan to the oven for just 1-2 minutes.
5. Serve and Garnish: Remove the Pesto Ravioli from the oven and serve immediately. Drizzle each plate with a little extra virgin olive oil, add a few more spoonfuls of fresh pesto, and generously sprinkle with freshly grated Parmesan cheese. For an added burst of freshness, garnish with finely chopped fresh basil or parsley. Enjoy this vibrant dish hot for the best flavor and texture!

More Delicious & Simple Pasta Recipes

If you loved the ease and flavor of this Pesto Ravioli, you’ll surely enjoy these other uncomplicated pasta dishes that are perfect for any occasion:

• Zucchini Pasta Sauce with Thin Spaghetti Noodles: A light and fresh summer pasta.
• One-Pot Chicken Pot Pie Pasta: All the comfort of a pot pie in a hearty pasta dish, made in a single pot for easy cleanup!
• Creamy Pesto Pasta with Sun-Dried Tomatoes: A rich and creamy pasta dish bursting with savory flavors.
• Italian Pasta Salad with an Italian-Inspired Dressing: Perfect for picnics, potlucks, or a refreshing lunch.
• Hearty Pasta Soup with Veggies and Sausage: A comforting and filling soup that’s a meal in itself.

Pesto Ravioli and Veggies

By Chelsea Lords

Pesto Ravioli is the ultimate comfort meal! Tender cheese ravioli meets roasted veggies and fresh basil pesto, all topped with olive oil, Parmesan, and an extra spoonful of pesto. Pure pasta perfection!

Prep Time: 15 minutes

Cook Time: 21 minutes

Total Time: 36 minutes

Servings: 2 servings

Equipment

• Large sheet pan (15″ x 21″) 15 x 21-inch recommended
• Large pot

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

1. 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.
2. 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).
3. 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.
4. 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.
5. 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!

Recipe Notes

Note 1: Be sure to get a ravioli bag about 9–10 ounces in size—this is the perfect pasta-to-veggie ratio for Pesto Ravioli! My favorites in this recipe are Rana’s® 4-Cheese Ravioli (the 10-ounce size) and Buitoni’s 4-Cheese Ravioli.

Note 2: 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 favorite store-bought pesto; Buitoni’s® fresh basil pesto is another favorite I’ve tested in this dish.

Note 3: I like to use a block of Parmesan cheese and grate on the small holes of the grater or fine grater right over the plates—so good!

Note 4: Note that cook time is much longer when the veggies overlap or don’t have enough space to roast. If crowded, they will steam instead of roast, which will also result in less flavor and texture!

Storage: Store leftover pesto ravioli in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep it from drying out.

Nutrition

Serving: 1 serving | Calories: 853 kcal | 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Pesto Ravioli with Roasted Vegetables:

• Can I use frozen ravioli instead of fresh? Yes, you can! Frozen ravioli will work, but be sure to follow the package instructions for cooking time. Fresh ravioli generally cooks faster and has a slightly more delicate texture, but frozen is a convenient alternative.
• What other vegetables can I add or substitute? This recipe is incredibly versatile! Feel free to add zucchini, asparagus, broccoli florets, mushrooms, or even some spinach tossed in at the very end. Just ensure they are cut to a similar size for even roasting.
• Can I add protein to this dish? Absolutely! Cooked chicken (sliced or shredded), Italian sausage, or shrimp would be excellent additions. Add pre-cooked protein to the sheet pan during the last few minutes of roasting or when tossing with the pesto.
• How can I make this dish spicier? For a touch of heat, sprinkle red pepper flakes over the vegetables before roasting, or add them to the pesto when tossing the dish together.
• What’s the best way to store and reheat leftovers? Store any leftover Pesto Ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop over low heat. Add a splash of water or vegetable broth to prevent the pasta from drying out and help revive the pesto.

Conclusion: Your New Favorite Weeknight Meal

This Pesto Ravioli with Roasted Vegetables is more than just a meal; it’s a celebration of fresh, vibrant flavors and effortless cooking. It embodies everything you want in a weeknight dinner: quick preparation, minimal cleanup, incredible versatility, and a taste that satisfies and delights. The tender, cheesy ravioli paired with sweet, caramelized vegetables and the bright, aromatic basil pesto creates a harmonious blend that’s both comforting and invigorating. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for success, promising a delicious and memorable dining experience every time. Embrace the simplicity, savor the flavors, and make this unforgettable pasta dish a staple in your culinary repertoire!