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Cheesy Ravioli with Creamy Pesto and Roasted Vegetables Recipe

Name: Cheesy Ravioli with Creamy Pesto and Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

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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!

Ingredients

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

Method

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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