Packed with flavorful basil pesto and smoky grilled summer vegetables, this basil pesto ravioli is a quick summer meal that’s perfect for using up an abundance of summer vegetables!
We’re giving the spotlight to the almighty grilled veggies today and yes, ravioli and pesto may also be included in this winning deal.
Fast dinners are the name of the game this time of year when we’re all in that summer state of mind and this ravioli does the job flawlessly.
Plus it helps you use up all that summer bounty AND gets your veggies in! I see zero downsides to throwing down a huge bowl of this goodness asap.
The best part about this recipe is that it’s SO adaptable for using different vegetables and heck, you can even use a different pasta if you’re feeling like it.
First rule of summer food like this is that there are no rules.
This Pesto Ravioli features…
- Flavorful homemade basil pesto
- A rainbow of vegetables including zucchini, summer squash, asparagus, and sweet pepper
- Tender cheese-filled ravioli
- On the table in only 40 minutes and a vegetarian-friendly meal
Making the Ravioli
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Basil
- Pine nuts
- Garlic
- Parmesan cheese
- Olive oil
- Asparagus
- Sweet pepper
- Zucchini
- Summer squash
- Ravioli
Choosing Your Ravioli
We recommend going for a standard cheese-filled ravioli for this recipe. You can use fresh-refrigerated or frozen, either will work, just make sure you follow package cooking instructions.
If you can’t find ravioli in your store, this recipe also works great with fresh or frozen tortellini!
Tips for Perfect Pesto Ravioli
- Make pesto in food processor – we find that a food processor is best for breaking down the basil and pine nuts into a smooth pesto.
- Cut vegetables in uniform sizes – we want all the vegetables to cook at the same rate, so try to make them as uniform as possible.
- Grill vegetables on a sheet of foil or grill basket – this will prevent your vegetables from falling through the grill grates.
Recipe Variations
Try these ideas for a different twist on this ravioli.
- Change up the pasta – as mentioned before, this recipe will work great with tortellini or a non-filled pasta such as penne or rigatoni.
- Make it meaty – feel free to add grilled chicken, steak, sausage, or bacon to this ravioli for a meaty addition.
- Try a different cheese – grated asiago, fresh mozzarella pearls, or burrata would be amazing in this ravioli.
- Swap out different veggies – try green beans, red onion, mushrooms, or cherry tomatoes. Be aware that different vegetables will cook at different time rates.
- Use premade pesto – you will need about 1/2 cup premade pesto if you decide to skip the homemade.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe! Follow these instructions for cooking the vegetables on the stovetop or oven.
- Stovetop: Heat 1 tablespoon vegetable oil in a large skillet (or brush over a large cast iron grill pan) Once pan is hot, add 1/2 of vegetables and pan sear several minutes until tender. Repeat with remaining vegetables.
- Oven: Arrange vegetables in a single layer on a greased sheet pan. Bake at 400F 20-25 minutes until vegetables are tender. Optionally, broil vegetables 1 inch from heat 2-3 minutes to crisp up the outside.
This ravioli is just the heartiest summer dinner, yet at the same time feels so light and satisfying with all the grilled veggie goodness! The homemade basil pesto is really the game-changer here and takes it over the top with bright, herby flavors.
Healthy summer eats done the right way.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More summer meals that star summer vegetables!
Basil Pesto Ravioli with Grilled Vegetables
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Basil Pesto
- 1 cup firmly-packed basil leaves
- 1/4 cup pine nuts
- 2 medium cloves garlic
- 2 tablespoons grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Grilled Vegetables and Ravioli
- 1/2 lb asparagus, trimmed and cut into 1-in spears
- 1 medium sweet pepper, cored and diced into 1/2-in cubes
- 1 medium zucchini, cut into 1/4-in thick slices
- 1 medium summer squash, cut into 1/4-in thick slices
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 12 oz cheese-filled ravioli
- Fresh basil and grated Parmesan cheese for topping
Instructions
Basil Pesto
- In a food processor, combine basil, pine nuts, garlic, and Parmesan. With machine running, drizzle olive oil through top, pulsing several times until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and store in fridge until ready to use.
Grilled Vegetables and Ravioli
- When ready to grill, preheat a grill over medium-high heat OR lightly grease a grill pan to use on the stovetop.
- In a large bowl, combine asparagus, sweet pepper, zucchini, summer squash, olive oil, and salt and pepper to taste until evenly coated.
- Grill vegetables on a sheet of nonstick aluminum foil or a grill basket, tossing vegetables occasionally until tender.
- Cook ravioli according to package instructions until al dente. Toss warm ravioli with pesto and grilled vegetables until evenly combined. Top ravioli with basil and Parmesan cheese and serve warm. Enjoy!
Leave a Reply