Roasted Veggies with Ravioli & Pesto

I found myself with an abundance of fresh veggies that needed cooking. I always have frozen cubes of pesto in the freezer and I just happened to have a package of  vegan Rising Moon Spinach Florentine Ravioli in the freezer. I start trying to use up freezer items once we get close to hurricane season so this recipe helped out in that area as well. This was a fast amazing dinner. Don't let my lame pics keep you from making this!! If you have some vegan sausages they would be good tossed with the veggies during the baking time. Also, feel free to add whatever veggies you have and/or like:  eggplant, butternut squash, shredded Brussels sprouts, etc.

• 1 pacakge Rising Moon Spinach Florentine Ravioli
• 1/2 bunch kale
• 1/2 large red onion, large diced
• 1 orange bell pepper, large diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 package mushrooms, sliced
• 10 or so cherry tomatoes, sliced in half if large
• 3 garlic cloves, sliced thinly
• 5 cubes pesto (probably 2/3 a cup) or however much you want to use

Start your water for the pasta. These ravioli cook really fast so don't cook them until the veggies are coming out of the oven. Cook pasta according to package directions.  While water is coming to a boil prepare all of your ingredients. Place veggies on two parchment covered cookie sheets.

Roast at 375F for about 15 minutes. Then add tomatoes and cook about 8 minutes until they almost burst.

Add torn kale and give the pans a toss. Start cooking that pasta.

When the veggies are cooked to your liking pull from the oven. To serve put down a few ravioli, top with roasted veg and add as much pesto as you like. Give it all a good toss.

Enjoy!!