Pesto Ravioli from the Pot

Pesto Ravioli combines tender cheese ravioli with roasted veggies and fresh basil pesto. Top with olive oil, Parmesan, and a little extra pesto for a flavor-packed dish!

author’s note

This Pesto Ravioli Is My “Dinner Is Saved” Recipe!

A while back, I made a baked gnocchi dinner where I roasted the gnocchi right on a sheet pan with a bunch of veggies. I didn’t expect much from it, but it quickly became a huge family favorite. The gnocchi got lightly crisp on the outside, the veggies turned sweet and caramelized, and everything came together in the easiest one-pan dinner.

That recipe really opened my eyes to how many meals can be turned into a simple sheet pan dinner. Once I saw how well it worked, I started thinking about all the other pastas I could treat the same way.

With a family that would happily eat ravioli for every single meal, I knew that had to be next. I tested the same idea with cheese ravioli, roasted veggies, and a good basil pesto, and it turned out even better than I hoped.

The ravioli stays tender, the veggies add color and flavor, and the pesto ties everything together into one bright, fresh, comforting dish. It’s fast, simple, and one of those dinners that disappears almost as soon as it hits the table.

Let’s Talk Pesto

Since pesto is the star of Pesto Ravioli, use a good one. from-scratch works great, but to save time, grab a refrigerated, freshly-made basil pesto—usually found near fresh pasta and cheeses. Rana® and Buitoni® are a reliable store bought brands.

Fresh pesto can be a little pricey, but it lasts a while and adds big flavor to lots of dishes.

After making Pesto Ravioli, use any leftover pesto in recipes like:

• Creamy Pesto Orzo made in one pot in 30 minutes or less!
• Pesto and Sausage meal made in foil packets
• Creamy Pesto Pasta with sun-dried tomatoes
• Pesto Chicken Tortellini straightforward 30-minute meal
• Pesto Chicken with corn and bean salsa

Ravioli

Fresh ravioli is the other main flavor in this dish, so choose one you love.

Favorites include Rana’s® 4-Cheese Ravioli (ricotta, Romano, mozzarella, gorgonzola) and Buitoni’s® 4-Cheese Ravioli (ricotta, mozzarella, Parmesan, Romano).

Look for a 9–10 oz. package—it’s the ideal pasta-to-veggie ratio for Pesto Ravioli.

Pesto Ravioli Veggies

I use three peppers, a yellow onion, and cherry tomatoes. Here are some straightforward tips:

• Cut peppers into same-size 1-inch pieces so they cook evenly.
• Slice the onion thin. Cherry tomatoes don’t need any prep—so straightforward!
• Chop fresh garlic. Pre-chopped garlic can burn, so fresh is best. If using jarred, add it at the end or use garlic powder instead.
• Use a big sheet pan. Veggies roast better when they have space. If crowded, they steam and don’t turn out as good.

Quick Tip

I’m obsessed with this 15×21-inch sheet pan – which gives the veggies ample room to get nice and evenly roasted. Also, note that cooking time changes quite a bit (it’s much longer) when the veggies are overlapping or don’t have enough space.

Ravioli With Pesto Toppings

It’s is incredible right out of the oven, but the finishing touches make it! Serve plates right from the pan and add the following:

• A drizzle of good extra virgin olive oil.
• Another large spoonful (or a few small spoonfuls) of additional pesto.
• Freshly grated Parmesan cheese.
• skippable: some finely chopped fresh basil or parsley!

How To Make Pesto Ravioli

1. Prep Pesto: Blend basil, Parmesan, pine nuts, garlic, and olive oil until mostly smooth but still a little chunky.
2. Cook Ravioli: Boil in salty water until tender but still firm, then drain.
3. Combine: Gently mix ravioli with pesto, adding a little at a time so it spreads evenly.
4. Serve: Add extra Parmesan or basil on top and serve hot for best flavor and feel.

More Simple Pasta Recipes:

Dinner

Chicken Alfredo Recipe

Dinner

Chicken Pot Pie Pasta

Dinner

Creamy Pesto Pasta Recipe

Dinner

Red and White Pasta

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 (skippable, see note 3)
• Fresh basil (or parsley, skippable)

Method

1. Heat 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. While that cooks, 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 while it is hot, 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!