Summer Roasted Vegetable Pesto Ravioli by Modern Honey. This light and fresh summer pasta dish is made with fresh ravioli, tender roasted vegetables, basil pesto sauce, and a touch of mascarpone cheese. A vibrant and healthy pasta dish.

Summer Roasted Vegetable Pesto Ravioli

Cheese Ravioli tossed with roasted vegetables and pesto

Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Melissa Stadler, Modern Honey


  • 1 - 10 ounce package Fresh Cheese Ravioli

Roasted Summer Vegetables:

  • Red Orange, or Yellow Peppers, sliced
  • 1/4 Red Onion sliced
  • 1 Zucchini or Squash
  • 8-10 Grape Tomatoes
  • Garlic optional
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Sea Salt
  • 1/2 - 3/4 cup Pesto Sauce
  • 2 Tablespoons Mascarpone Cheese optional
  • Fresh Basil


  1. Preheat oven to 400 degrees.
  2. Place vegetables on baking sheet and drizzle with olive oil and sea salt.
  3. Cook for 18-23 minutes.
  4. Bring water to boil in large pot. Place a generous amount of salt in boiling water.
  5. Add pasta and cook according to package instructions.
  6. Drain and place on platter.
  7. Drizzle with pesto sauce and top with roasted vegetables.
  8. Add dollops of mascarpone cheese, if so desired and parmesan cheese.
  9. Garnish with fresh basil.