Pesto Ravioli and Veggies

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Pesto Ravioli and Veggies

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Ready In 35 mins
Preparation 10 mins
Serves 4 people


  • 1 package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
  • 1 tablespoon extra virgin olive oil
  • 8 ounces boneless pork loin chop
  • 2 cups peeled, diced apples
  • 3 tablespoons chopped fresh sage
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)


  • 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.
  • 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.
  • Bake for 10 minutes and remove. Add the minced garlic and toss again. Bake for another 10 minutes.
  • Meanwhile, prepare the ravioli according to package directions. Drain.
  • 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.
  • Add additional ribboned basil and parmesan cheese to individual plates if desired.
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