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Cheesy Ravioli with Creamy Pesto and Roasted Vegetables Recipe

Cheesy Ravioli with Creamy Pesto and Roasted Vegetables recipe


This is a yummy pasta dish with cheese ravioli, creamy pesto sauce, and roasted veggies. It has tomatoes, spinach, and walnuts. It's easy to make and tastes really good!


1 tablespoon olive oil
1 (9 oz) package cheese ravioli, fresh or frozen
1 clove garlic, minced
1 (8 oz) package sliced cremini mushrooms
1 pint cherry tomatoes, halved
5 oz baby spinach
1/2 cup basil pesto
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts, toasted


Preheat your oven to 400°F (200°C).
Spread the cherry tomatoes and mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 15 minutes.
While the vegetables are roasting, bring a pot of salted water to a boil. Add the ravioli and cook according to the package instructions, usually about 5 minutes. Drain and set aside.
In a large skillet over medium heat, cook the minced garlic until fragrant, about 1 minute.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.
Stir in the roasted tomatoes and mushrooms.
Add the cooked ravioli to the skillet along with the basil pesto. Gently toss to coat the ravioli and heat everything through, about 2 minutes.
Remove from heat and sprinkle with toasted walnuts and grated Parmesan cheese.
Serve hot and enjoy your delicious cheesy ravioli with creamy pesto and roasted vegetables!

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