Italian Vegetable and Pesto Ravioli

Italian Vegetable and Pesto Ravioli


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Who says pasta can't be good for you? Enjoy this delicious Italian-inspired ravioli dish! Feel healthy for eating fresh vegetables, like the asparagus, beans, and cherry tomatoes, and feel inspired by the amazing pesto ravioli. This dish is top to bottom amazing!

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Time needed

30 min cooking

Serving Size / Yield

3-5 servings


  • 1 lb. ravioli
  • 1 bunch asparagus, cut into pieces
  • 8 oz. string beans, cut into pieces
  • 2 pints cherry tomatoes, halved
  • 2 Tbs. oil
  • 1 Tbs. Italian seasoning
  • 8 oz. kalamata olives, halved
  • 1/2 C. pesto
  • 1/4 C. parmesan cheese
  • salt and pepper, to taste

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Preheat the oven to 450 degrees. Bring a large pot of water to a boil and cook the ravioli according to the package directions. In a bowl, toss the asparagus, beans, and cherry tomatoes in the olive oil, salt, pepper, and Italian seasoning. Spread the ravioli on one or two parchment-lined baking sheets and roast for 15-20 minutes or until the vegetables are tender and starting to brown and shrivel. In a bowl, toss the vegetables with the pasta, olives, pesto, and parmesan cheese.

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