Description
A delicious roasted bell pepper and ravioli dish topped with fresh basil and Parmesan cheese.
Ingredients
Scale
- 3 bell peppers (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
- 1/3 cup basil pesto
- freshly grated Parmesan cheese (optional)
- Fresh basil or parsley (optional)
Instructions
- Preheat oven to 425°F (218°C). Remove stems and seeds from bell peppers and chop into even, 1-inch cubes. Thinly slice the onion.
- Add chopped bell peppers, sliced onion, olive oil, salt and pepper, garlic powder, and dried basil to a very large sheet pan or two smaller ones. Toss with your hands until combined and space out veggies evenly.
- Bake for 10 minutes. Remove and add tomatoes and minced garlic on top. Toss again and return to the oven for another 10 minutes.
- Meanwhile, bring a large pot of salted water to boil. Boil the ravioli according to package directions, subtracting 1 minute from cooking time. Drain.
- When veggies finish roasting, toss drained ravioli on top. Spoon the pesto evenly over everything and toss to combine. Return to oven for 1–2 minutes.
- Serve immediately with an extra drizzle of olive oil, freshly grated Parmesan cheese, and fresh basil or parsley if desired.
Notes
- Note 1: Choose your favorite type of ravioli.
- Note 2: Basil pesto can be store-bought or homemade.
- Note 3: Use freshly grated Parmesan for the best flavor.
- Note 4: Ensure veggies have room to roast evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg