MEALTIME MONDAY - Pesto Ravioli with Roasted Grape Tomatoes and Asparagus

Monday, July 13, 2015

A robust repertoire of recipes that are simple, speedy and delicious! 

Another blissful week of summer has whizzed on by,  I don't start to freak about going back until the beginning of August so I still have some time.  This week's MEALTIME MONDAY Linky Party is a super quick, great summer meal.  I usually start making this in March to get us in the summer-mood.  

Pesto Ravioli with Roasted Grape Tomatoes and Asparagus 

Preheat oven to 375 degrees.  Chop off the bottom ends of a handful of asparagus (one small handful per person).  If the stalks are super thick, take a vegetable peeler and strip off some of the outer skin.  

Arrange the asparagus and grape tomatoes on a baking sheet lined with tinfoil (easy cleanup!).  Keep them separate so that if the tomatoes burst, they don't leak on the asparagus.  Drizzle olive oil (to lightly coat) and then sprinkle on a generous helping of salt and pepper.  

I like to sprinkle some Italian seasoning on the tomatoes for an extra dose of flavor.  Put the baking sheet in the oven for 25-30 minutes, make sure the tomatoes don't burst! 

Next, boil a pot of salted water with a dash of olive oil (to prevent sticking!).  After about 15 minutes, carefully place the ravioli (or other stuffed pasta of your choice) into the pot.  These cook quickly, so make sure to reduce the heat and keep an eye on them! The ravioli should be finished in less than 10 minutes.  

{For the sake of time, I used store-bought pesto.  I will post on my homemade pesto recipe soon!  It doesn't take long at all and is even more delicious than this scrumptious paste}

When the ravioli have finished, delicately drain them and place them in your serving bowl.  Spread about 2 tablespoons of pesto into the bowl and mix.  

By now the tomatoes and asparagus should be finished.  Remove from oven and carefully spoon the tomatoes into the pesto ravioli bowl.  Continue to mix until thoroughly combined.  Place the asparagus spears on your plate and - VOILA! Dinner is served! 

1 package of ravioli of your choice (I like four cheese and my husband likes spinach!) 
2-4 tablespoons of pesto (depending on how intense you like the flavor)
10-15 grape tomatoes 
15-20 asparagus spears
salt and pepper to taste
olive oil 
Italian seasoning (optional) 

What's your go-to meal? 


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