Pesto Ravioli and Veggies

Pesto Ravioli and Veggies

nutritional facts

Ready in

35

mins

Preparation

10

mins

Serves

4

people

Directions:
1. Preheat the oven to 425 degrees F. Remove the stems and seeds of the bell peppers and chop them into even 1-inch pieces. Thinly slice the onion.
2. Add the chopped bell peppers, sliced onion, olive oil, salt and pepper (to taste), and dried basil to a large sheet pan. Toss with your hands until ingredients are well combined.
3. Bake for 10 minutes and remove. Add the minced garlic and toss again. Bake for another 10 minutes.
4. Meanwhile, prepare the ravioli according to package directions. Drain.
5. When the veggies are finished baking, toss them with the drained ravioli. Add in the basil pesto to taste preference (we add about 2/3rds of a cup). Season with salt and pepper.
6. Add additional ribboned basil and parmesan cheese to individual plates if desired.
https://www.buitoni.com/pasta-recipes/147347/pesto-ravioli-and-veggies
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Pesto Ravioli and Veggies

Nutritional Information

Calories 450
Calories from Fat 28
Total Fat 31g 48%
Saturated Fat 8g 41 %
Cholesterol 45mg 15 %
Sodium 740mg 31 %
Carbohydrate 31g 10 %
Dietary Fiber 4g 15 %
Sugars 7g
Protein 13g
Vitamin A 35%
Vitamin C 170%
Calcium 30%
Iron 8%