10.15.2018

Ravioli with Roasted Veggies

Happy Monday friends!

Did you have a good weekend?

Ours was fabulous: It was the first weekend we've had here with crisp fall weather and I was in heaven!

I'm excited to share a new go-to recipe with you. We cooked this on Thursday night and I had planned to post on Friday, but our power went out due to storms from Hurricane Michael.

We actually made it for friends who recently had their second baby, and I have to say it was one of the easiest meals we've ever taken to friends. I feel like we're always scrambling when we take meals to friends. It's tough to get everything cooked, packed, and delivered at a reasonable time after work and this recipe made it easy peasy! I also love how versatile it is- you could easily use different veggies depending on what's in season and also could mix up the sauces. Pesto is a favorite, but I think it would also be good tossed with balsamic and olive oil or with a cream sauce.

Furthermore, those that have followed along for a while know that I love recipes that are a happy medium. The ravioli, pesto, and cheese makes this feel like a splurge meal, but it is filled with veggies which take away some of the guilt! One serving is 516 calories.


So without further adieu, here you go!

As always my notes are italicized.

Ravioli with Roasted Veggies
Generously serves 6
Recipe by Jacyln Bell

Ingredients
2 medium zucchini, ends trimmed sliced into half moons
2 medium  yellow squash, ends trimmed sliced into half moons
1 red bell pepper, diced into 3/4-inch squares
1/2 large red onion, diced into 3/4-inch squares
8 oz button mushrooms, sliced thick (we used shiitake)
2 tbs olive oil
salt
pepper
1 (10.5-oz) package grape or cherry tomatoes, halved
2 cloves garlic, minced
4 cups fresh spinach
1 (20-oz) package refrigerated cheese ravioli
2/3 cup pesto
finely shredded parmesan cheese

Directions
Preheat oven to 425F

Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18x13-inch baking hseet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 minutes, then remove from oven. Add tomatoes and garlic to pan, and toss. Roast 10 minutes longer or until vegetables are tender (we roasted about 20 minutes longer). Add spinach to pan and toss. Roast 1 minue longer or until spinach has wilted (We skipped this step and just added the spinach during the next step. The ravioli and veggies were warm enough to wilt the spinach as you mix.)

Cook ravioli according to package directions (We put the water on to boil when we put the second round of veggies into the oven and the ravioli then was ready just as the veggies were finished roasting.); drain. Pour ravioli into a large bowl. Stir in roasted veggies and pesto. Season with salt and pepper to taste then toss to evenly coat. Serve warm topped with cheese. Enjoy!

This spoon is sure to send the message 
"Made with love!"

And those that follow along on Instastories, got a kick out of my his and hers comparison. This is Bryce's plate topped with a mountain of cheese!


What are your go-to meals to deliver to loved ones?

Have a great day!

8 comments:

  1. This looks delicious and is the perfect meal to take to someone post-baby. I'm saving it for that!!

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  2. Oh gosh yum! Adding this to the menu fo' sho'

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