Description
This sheet pan ravioli recipe is made with a variety of vegetables and topped with pesto for a flavorful yet simple one pan meal. This will be a weekday dinner favorite!
Ingredients
Units
Scale
- 8oz frozen or refrigerated ravioli
- 1 small head of cauliflower, chopped into 1” pieces
- 8oz crimini or button mushrooms, quartered
- 1 red bell pepper, chopped into 1” pieces
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 cup pesto
- Fresh basil for garnish
- Freshly grated Parmesan cheese for garnish
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil and cook the ravioli according to package directions. Be careful not to overcook it!
- On a large baking sheet, spread out the mushrooms, cauliflower, and bell pepper.
- Drizzle with olive oil and sprinkle with Italian seasoning. Toss to combine. Be sure the vegetables are in a single layer.
- Bake for 10-12 minutes or until the vegetables are just beginning to brown.
- Add the cooked ravioli to the pan and drizzle the pesto sauce on top of the ravioli and vegetables, then top with basil and Parmesan cheese.
- Return it to the oven for 2-3 minutes to warm the pesto and melt the Parmesan cheese.
Notes
I’ve updated this recipe to recommend pre-cooking the ravioli. I’ve also made this recipe where the ravioli is roasted on the sheet pan and it does work, but I recommend pre-cooking for the best texture.