Best Ravioli With Pesto And Roasted Vegetables Recipes

BAKED PESTO RAVIOLI

Baked Pesto Ravioli image

A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.

Provided by By Inspired Taste

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 cup whipping cream
1 package (20 oz) refrigerated cheese-filled ravioli
2 medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2 cups packed fresh baby spinach leaves
3 tablespoons basil pesto
1/4 cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

Steps:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

RAVIOLI AND VEGETABLES WITH PESTO CREAM

Ravioli and Vegetables with Pesto Cream image

Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons olive or vegetable oil
8 oz fresh green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 plum (Roma) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 oz frozen cheese-filled ravioli (from 24-oz bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 0 g