Pesto Raviolini with Summer Vegetables

This vibrant pasta dish brings together tender mini ravioli (raviolini) with a colorful array of summer vegetables and a ready-made pesto sauce. The raviolini cook in just minutes, making this a perfect weeknight meal that feels special.

Fresh green beans, broccoli, yellow squash and grape tomatoes are quickly sautéed until just tender, then tossed with the pasta, pesto and Parmesan cheese. A final sprinkle of fresh basil adds a bright finish. Serve it as a satisfying main or a hearty side.

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Ingredients

9 ounce RavioliniView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Cut green beans into 1-inch pieces. Halve the squash lengthwise, then cut into ¼-inch-thick half-moons. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems. Roughly chop leaves.
2. Once water is boiling, add raviolini to pot. Cook until al dente, 4-5 minutes. Remove with a slotted spoon, keeping the pot of boiling water on the stove.
3. After removing raviolini, place broccoli in the boiling water. Cook until bright green and tender, 4-5 minutes, then drain.
4. While broccoli cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add squash. Cook, tossing, until softened, 4-5 minutes. Add green beans and tomatoes; cook until green beans are tender but still have a bite and tomatoes have softened, 3-4 minutes. Season with salt and pepper.
5. Add broccoli, raviolini, pesto, half the basil and Parmesan to the pan. Gently toss to combine. Season with salt and pepper.
6. Divide raviolini mixture between bowls. Scatter remaining basil over the top.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh raviolini?

Yes, but adjust cooking time according to package instructions. Fresh raviolini typically cook in 4-5 minutes, while frozen may take a minute or two longer.

What can I substitute for pesto?

You can use a homemade or store-bought basil pesto or try a sun-dried tomato pesto for a different flavor. Alternatively, a simple garlic and olive oil sauce works well.

Is this dish vegetarian?

Yes, this recipe is vegetarian. It contains eggs, milk and wheat from the raviolini and Parmesan, so it is not vegan.