Pesto Ravioli with Summer Vegetables - A true 30 minute meal.
I like making variations of pasta with vegetables throughout the month because it is a great way to use up any leftover vegetables. Seriously all I do is put a pot of water to boil and start sautéing any vegetables I have on hand. Mix them together and done.
This time I had Four Cheese Ravioli (which I buy pre-made from the supermarket), a jar of pesto, and some vegetables that I needed to use up before they started to mold.
Pesto Ravioli with Summer Vegetables (Serves 6) Printable Recipe
1 bag of store bought Ravioli
1 cup of Pesto
2 Zucchinis
1 Onion
2 Cloves of Garlic
1 Bell Pepper
10 Cherry Tomatoes
1 Tbsp. Extra Virgin Olive Oil
1 Tsp. Oregano (or Italian Seasoning)
Salt and Freshly Ground Black Pepper to taste
Directions
Put a pot of salted water to boil.
Cut up all of your vegetables into 1 inch pieces. Heat up a skillet, add your oil, and start sautéing all of the vegetables together with the oregano, a pinch of salt and pepper for 5-7 minutes.
In the mean time start boiling your ravioli until they start floating to the top of the pot and drain. Reserve 1 cup of the salted pasta water.
Back to the skillet toss in your ravioli, the pesto, and about half of the pasta water and sauté together for a minute or two. Taste for seasoning, adjust if you feel the need to, and Enjoy.
I like making variations of pasta with vegetables throughout the month because it is a great way to use up any leftover vegetables. Seriously all I do is put a pot of water to boil and start sautéing any vegetables I have on hand. Mix them together and done.
This time I had Four Cheese Ravioli (which I buy pre-made from the supermarket), a jar of pesto, and some vegetables that I needed to use up before they started to mold.
Pesto Ravioli with Summer Vegetables (Serves 6) Printable Recipe
1 bag of store bought Ravioli
1 cup of Pesto
2 Zucchinis
1 Onion
2 Cloves of Garlic
1 Bell Pepper
10 Cherry Tomatoes
1 Tbsp. Extra Virgin Olive Oil
1 Tsp. Oregano (or Italian Seasoning)
Salt and Freshly Ground Black Pepper to taste
Directions
Put a pot of salted water to boil.
Cut up all of your vegetables into 1 inch pieces. Heat up a skillet, add your oil, and start sautéing all of the vegetables together with the oregano, a pinch of salt and pepper for 5-7 minutes.
In the mean time start boiling your ravioli until they start floating to the top of the pot and drain. Reserve 1 cup of the salted pasta water.
Back to the skillet toss in your ravioli, the pesto, and about half of the pasta water and sauté together for a minute or two. Taste for seasoning, adjust if you feel the need to, and Enjoy.
Serve along side with some freshly made Garlic Bread and top with Parmesan Cheese.
Follow me on Instagram @ quirkyeating BTW picture below is Tortelli if you have that on hand by all means use it up.
#vegetarianmeals #summer
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