RAVIOLI WITH PESTO AND ROASTED VEGETABLES
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
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
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Avery Martin
[email protected]This is the best ravioli dish I've ever had! The pesto was incredibly flavorful and the roasted vegetables were perfectly cooked. I highly recommend this recipe!
Imran Abbas
[email protected]This ravioli dish was a bit too heavy for my taste. The pesto was rich and the roasted vegetables were a bit greasy. I think I'll try a different recipe next time.
Mologadi Elizabeth
[email protected]Meh.
Samurai Tuff
[email protected]This recipe is a keeper! The pesto is so easy to make and the roasted vegetables add a delicious smoky flavor to the dish. I will definitely be making this again.
Faustas Augys
[email protected]The ravioli was a bit too soft for my liking, but the pesto and roasted vegetables were delicious. I'll try cooking the ravioli for a shorter amount of time next time.
Sokat Ali
[email protected]This is one of my favorite pasta dishes. The ravioli is always cooked perfectly and the pesto is so flavorful. I love the addition of roasted vegetables, which add a nice crunch and sweetness to the dish.
Norman Morris Ayamba
[email protected]Not a fan of this recipe. The pesto was too oily and the roasted vegetables were undercooked.
Siraj magsi Baloch
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pesto is easy to make and the roasted vegetables add a nice touch of color and flavor. I highly recommend this recipe!
Venita Boone
[email protected]The ravioli was a bit bland for my taste, but the pesto and roasted vegetables were delicious.
Petrit Mirashi
[email protected]I tried this recipe last night and it was a hit! The pesto was flavorful and the roasted vegetables were perfectly crispy. The ravioli cooked evenly and had a nice bite to them. Overall, it was a delicious and satisfying meal.
Rahim Ahmad Ahmad
[email protected]This ravioli dish with pesto and roasted vegetables was an absolute delight! The combination of flavors and textures was simply divine. The roasted vegetables added a touch of sweetness and smokiness that perfectly complemented the rich pesto sauce a