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Preheat oven to 400 degrees.
Place vegetables on baking sheet and drizzle with olive oil and sea salt.
Cook for 18-23 minutes.
Bring water to boil in large pot. Place a generous amount of salt in boiling water.
Add pasta and cook according to package instructions.
Drain and place on platter.
Drizzle with pesto sauce and top with roasted vegetables.
Add dollops of mascarpone cheese, if so desired and parmesan cheese.
Garnish with fresh basil.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you LOVE this Summer Roasted Vegetable Pesto Ravioli as much as we do. Have a wonderful day, my friends!
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