Basil Pesto Ravioli with Grilled Vegetables

Packed with flavorful basil pesto and smoky grilled summer vegetables, this ravioli is a quick summer meal that's perfect for using up an abundance of summer vegetables!

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Basil Pesto Ravioli with Grilled Vegetables

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!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 518kcal

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!

Notes

Storing Instructions

Store ravioli in refrigerator up to 4 days.

Nutrition