Pesto Ravioli with Summer Vegetables

Turn summery vegetables into a kid-pleasing pasta dish.
By Rosemary Black
Jun 03, 2013



Jun 03, 2013

Serves 4 | total time: 30 min

  • 1 lb asparagus
  • 2 Tbsp olive oil
  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry tomatoes
  • 2 sliced scallions (white and light green part)
  • 1 tsp minced garlic
  • 1⁄2 tsp salt
  • 1 lb store-bought ravioli
  • 1 cup prepared pesto sauce
  • 2 Tbsp grated Parmesan

1. Snap off the tough ends of the asparagus stalks. Cut the stalks into bite-sized pieces.

2. In a large skillet, heat the oil for 30 seconds over medium heat. Sauté the asparagus for about 5 minutes. Add the cherry tomatoes, sliced scallions, and garlic, and sauté for another 3 minutes, or until the tomatoes are softened and wilted. Sprinkle with salt.

3. Cook the ravioli in a large pot of lightly salted, boiling water according to package directions. Drain. Transfer the cooked ravioli to the skillet. Add the pesto sauce and stir to combine. Spoon into a serving dish and sprinkle with the grated parmesan cheese.

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Photo Credit: Yunhee Kim

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