This hybrid prepared/from scratch dinner is perfect for weeknights when you want something gourmet that will take less than half an hour. The roasted cherry tomatoes are delectably sweet and pair perfectly with the nutty cheese and zingy pesto. The asparagus is tender and complements the soft ravioli and tomatoes. It’s a dish made in heaven!
On the Ingredients
- Pesto is an Italian sauce traditionally made with basil, garlic, pine nuts, olive oil, salt, and a hard cheese like parmigiano reggiano. It originated in Genoa but has since become popular all over the world. There are many variations using different herbs, leafy greens, and nuts.
- Ravioli are a type of stuffed pasta from Italy. They’ve been enjoyed since at least the mid-fourteenth century and, today, are one of the more well-known pasta outside of Italy. In Italy, ravioli are usually made by hand at home, andthe fillings vary depending on the region. Ravioli are usually served in sauce or broth.
Ravioli with Pesto, Roasted Tomatoes, and Asparagus
3
servings5
minutes20
minutes25
minutesThis hybrid prepared/from scratch dinner is perfect for weeknights when you want something gourmet that will take less than half an hour. The roasted cherry tomatoes are delectably sweet and pair perfectly with the nutty cheese and zingy pesto. The asparagus is tender and complements the soft ravioli and tomatoes. It's a dish made in heaven!
Ingredients
20 oz of cheese and spinach ravioli
1/4 cup pesto
1 bunch asparagus (chopped)
1 quart cherry tomatoes
1 tbsp olive oil
salt and pepper to taste
parmesan to serve
Directions
- Preheat the oven to 375° F.
- Toss the asparagus and cherry tomatoes in the olive oil and add to a baking pan—salt and pepper to taste. Bake for 20 minutes.
- Prepare the ravioli according to the package's directions.
- When the veggies come out of the oven, add the pesto and ravioli to the baking pan and stir to coat everything in the pesto. Be gentle so the ravioli don't break.
- Serve hot with parmesan cheese.
