Best 4 Ravioli With Pesto And Roasted Vegetables Recipes

Indulge in a culinary journey with our delectable ravioli with pesto and roasted vegetables recipe. This vegetarian delight offers a harmonious blend of flavors and textures, sure to tantalize your taste buds. The homemade ravioli, filled with a savory combination of ricotta, spinach, and Parmesan cheese, are cooked to perfection, offering a soft and tender bite. Paired with a vibrant pesto sauce, bursting with the freshness of basil, pine nuts, and olive oil, each bite is a symphony of flavors. Roasted vegetables, such as broccoli, zucchini, and cherry tomatoes, add a delightful crunch and a pop of color to the dish, making it a feast for both the eyes and the palate.

Alongside the main recipe, we also present variations to cater to different dietary preferences and tastes. For those seeking a vegan alternative, we offer a delectable vegan pesto recipe, crafted with a blend of arugula, basil, walnuts, and nutritional yeast, providing a rich and creamy sauce without compromising on flavor. Additionally, we have included a guide to making homemade ravioli from scratch for those who relish the art of crafting their own pasta.

For those with gluten sensitivities, a comprehensive guide to gluten-free ravioli is available, ensuring that everyone can enjoy this delightful dish. And for those who simply want to elevate their culinary skills, we provide tips and tricks for mastering the art of ravioli-making, guaranteeing perfect results every time.

Our ravioli with pesto and roasted vegetables recipe is not just a meal; it's an experience that celebrates the beauty of fresh ingredients and the joy of homemade cooking. So, gather your loved ones, prepare your taste buds, and embark on a culinary adventure with our enticing ravioli recipes.

Let's cook with our recipes!

RAVIOLI WITH PESTO AND VEGETABLES

Ravioli with Pesto and Vegetables image

Ravioli with Basil Pesto, Mozzarella Cheese, and Vegetables - quick, healthy, and delicious! This easy 30-minute recipe requires only 6 ingredients. This meatless pasta is packed with veggies - perfect for a family weeknight dinner!

Provided by Julia

Categories Main Course

Time 30m

Number Of Ingredients 6

Ingredients

1/2 pound red cherry tomatoes (, halved)
1/2 pound yellow cherry tomatoes (, halved)
1 avocado (, diced)
6 oz small fresh Mozzarella cheese balls
8 oz ravioli
1/4 cup basil pesto

Steps:

In a large bowl, combine halved red and yellow cherry tomatoes, diced avocado, small fresh mozzarella cheese balls.
Cook ravioli according to package instructions. Drain.
Add cooked and drained ravioli to the bowl with vegetables.
Add basil pesto to the bowl. Toss gently to combine.

Nutrition Facts : Calories 454 kcal, Carbohydrate 32 g, Protein 18 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 47 mg, Sodium 547 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

VEGGIE RAVIOLI BAKE

Veggie Ravioli Bake image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

Two 10-ounce packages prepared cheese ravioli
4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella

Steps:

Preheat the oven to 400 degrees F.
Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.

RAVIOLI AND VEGETABLES WITH PESTO CREAM

Ravioli and Vegetables with Pesto Cream image

Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons olive or vegetable oil
8 oz fresh green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 plum (Roma) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 oz frozen cheese-filled ravioli (from 24-oz bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 0 g

RAVIOLI WITH PESTO AND ROASTED VEGETABLES

Ravioli With Pesto and Roasted Vegetables image

The husband wanted ravioli; I wanted roasted vegetables. And it was Monday, so I had to come up with something meatless. This seemed to keep both of us happy.

Provided by Meghan at Food.com

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

cheese ravioli, enough for two servings (or your favorite pasta)
1 1/2 cups carrots, cut into matchsticks
1/2 cup diced tomato
1/2 cup green pepper (chopped or thinly sliced)
1/2 cup red onion, cut into thin slices
1 1/2 teaspoons olive oil
cooking spray
salt
fresh ground pepper
1 1/2 teaspoons olive oil
1/2 cup water
1 (1/2 ounce) packet pesto sauce, mixture

Steps:

Preheat the oven to 425 degrees F. (I cooked our veggies in our toaster oven, first on slow bake, heating them only from the bottom, and then on bake, heating them from the top and bottom, for the last 10 minutes or so. If you don't have this setting on your appliance, you may want to cover them with foil for the first 10 minutes.).
Cut the carrots, tomatoes, pepper and onion. Spray a baking sheet with cooking spray and spread the veggies evenly. Drizzle the veggies with olive oil and sprinkle with a dash of salt and a dash of pepper.
Cook the veggies for 10 minutes.
Whisk the olive oil, water and pesto mixture together in a small saucepan. Heat on medium-high heat and whisk frequently until the pesto begins to boil.
Put a pot on for the ravioli.
Has it been 10 minutes yet? Flip the veggies and set the timer for another 10 minutes.
When the pesto mixture comes to a boil, turn it down and simmer for 5 minutes, whisking often.
When the water is ready for the ravioli, throw it in the pot. The pesto mixture will begin to thicken as the ravioli cooks.
After 20-25 minutes total, your veggies, pesto and ravioli should be ready. Drain the ravioli and throw all of the ingredients together in a large bowl. Serve with Parmesan, if desired.

Nutrition Facts : Calories 130.6, Fat 7.2, SaturatedFat 1, Sodium 73.1, Carbohydrate 16.4, Fiber 4.5, Sugar 8.3, Protein 2

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and cheese will give your ravioli dish the best flavor.
Make your own pesto: It's easy to make and will taste much better than store-bought pesto.
Roast your vegetables: Roasting vegetables brings out their natural sweetness and flavor.
Cook the ravioli until it is al dente: This means that it should be cooked through but still have a slight bite to it.
Serve the ravioli immediately: Ravioli is best served hot, so make sure to serve it as soon as it is cooked.

Conclusion:

This ravioli with pesto and roasted vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!