1 bag of store bought Ravioli
1 cup of Pesto
2 Zucchinis
1 Onion
2 Cloves of Garlic
1 Bell Pepper
10 Cherry Tomatoes
1 Tbsp. Extra Virgin Olive Oil
1 Tsp. Oregano (or Italian Seasoning)
Salt and Freshly Ground Black Pepper to taste
Directions
Put a pot of salted water to boil.
Cut up all of your vegetables into 1 inch pieces. Heat up a skillet, add your oil, and start sautéing all of the vegetables together with the oregano, a pinch of salt and pepper for 5-7 minutes.
In the mean time start boiling your ravioli until they start floating to the top of the pot and drain. Reserve 1 cup of the salted pasta water.
Back to the skillet toss in your ravioli, the pesto, and about half of the pasta water and sauté together for a minute or two. Taste for seasoning, adjust if you feel the need to, and Enjoy.
Serve along side with some freshly made Garlic Bread and top with Parmesan Cheese.