Roasted Veggie Ravioli
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Craving comfort food without the hassle? This easy Roasted Veggie Ravioli is the answer. It’s warm, hearty, and bursting with flavor from perfectly roasted vegetables and cheesy ravioli. The best part? It’s simple to make. Just roast, toss, and serve.
Why You’ll Love This Roasted Veggie Ravioli
- Quick and convenient: Uses store-bought ravioli and simple roasted veggies for a no-fuss meal.
- Loaded with flavor: Roasting brings out the natural sweetness and depth in the vegetables.
- Healthy and satisfying: Packed with fiber, vitamins, and plant-based goodness.
- Family-friendly: A delicious way to get everyone to eat more vegetables.
- Customizable: Easily switch up the veggies or type of ravioli to suit your taste.
Recipe Tips
- Cut veggies evenly: This helps them roast uniformly and prevents burning.
- Use parchment paper: Keeps veggies from sticking and makes cleanup easy.
- Roast at high heat: Enhances caramelization and adds rich, roasted flavor.
- Toss halfway through roasting: Ensures even browning on all sides.
- Don’t overcook ravioli: Boil just until tender so it doesn’t fall apart when mixed.
Ravioli Variations
- Swap the ravioli: Try butternut squash, spinach, or mushroom-stuffed ravioli for a different flavor.
- Add protein: Mix in chickpeas, grilled chicken, or crumbled tofu for extra protein.
- Try different vegetables: Use tomatoes, mushrooms, asparagus, or butternut squash based on the season.
- Top with sauce: Drizzle with pesto, marinara, or a light lemon butter sauce for more richness.
- Add fresh herbs or cheese: Garnish with basil, parsley, or a sprinkle of Parmesan for a final touch.
Roasted Veggie Ravioli
This easy Roasted Veggie Ravioli is a quick, healthy dinner that combines frozen cheese ravioli with roasted zucchini, squash, and bell peppers. Tossed in heart-healthy avocado oil and finished with a sprinkle of Parmesan, it's a satisfying, colorful meal ready in under 30 minutes.
Equipment
- large skillet
Ingredients
- 1 package frozen cheese ravioli (16 oz)
- 1 bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 2 tsp Avocado Oil
- ¼ cup grated Parmesan cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the frozen cheese ravioli and cook according to the package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the avocado oil over medium-high heat. Add the sliced red bell pepper, yellow squash, and zucchini. Season with salt, pepper, and Italian seasoning if using. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Combine Ravioli and Vegetables: Add the cooked ravioli to the skillet with the sautéed vegetables. Gently toss to combine and heat through for 2–3 minutes.
- Serve: Sprinkle the grated Parmesan cheese over the ravioli and vegetables. Serve warm, garnished with additional Parmesan if desired.
Notes
Nutrition Information (per serving):
- Calories: Approximately 400
- Protein: 15g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 5g
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