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Summer Roasted Vegetable Pesto Ravioli

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The chef says, "To make this Summer Roasted Vegetable Ravioli you start with fresh four cheese ravioli made with ricotta, mozzarella, romano and gorgonzola cheeses. I used Giovanni Rana’s Fresh Four Cheese Ravioli and cooked it until al dente, then topped it with summer roasted vegetables and drizzled it with basil pesto sauce. If you want to make it rich and decadent, add a few dollops of mascarpone cheese, an Italian cream cheese."

Ingredients
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
Instructions
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.

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