Roasted vegetables served over mushroom ravioli or tortellini is an easy, delicious dinner. The Ravioli can be tossed with olive oil, or you can add a touch of decadence with some homemade Alfredo sauce. This meal can easily be adapted to use any vegetables that are in season with your preferred pasta. Ideally, choose vegetables with the same approximate cooking time and cut them so they cook evenly, or plan to add quicker-cooking vegetables to the pan towards the end of the cooking.

Cooking food with a combination of convection and steam is ideal for roasting vegetables. This combination ensures better moisture retention and inhibits cellular breakdown, resulting in better flavor, texture, and nutritional value.

Because steam ovens have smaller cavities than a standard wall oven, roasting the vegetables at 375 F/180 C is an ideal temperature. However, you can customize the temperature to achieve the best results with your oven. Just remember that convection cooks food from the edge to the center, so if the temperature is too high, food can cook unevenly.

Since Ravioli cook very quickly, be sure to plan the cooking so the ravioli are drained before removing the vegetables from the oven so the pasta doesn’t stick together. 

INGREDIENTS

For the vegetables

2 cups cubed butternut squash (½” cubes)

2 cups Brussels sprouts, trimmed and cut into halves or quarters (depending on size)

1 small yellow onion, cut into ½” dice

8 oz shiitake (or your preferred mushrooms) cut into ½” thick slices

¼ tsp mixed Italian seasoning

Pinch-dried red chili flakes

Olive oil

Recipe main ingredients

1 Package Mushroom Ravioli or Tortellini

For the Alfredo Sauce

¼ cup butter

¾ cup whipping cream

2 cloves garlic, minced

1 cup grated Parmesan cheese

PREPARATION

Heat the steam oven in the Combination Convection Steam Mode (moderate humidity if you have that option) to 375F/180C.

Combine the vegetables in a large bowl or in the oven pan, drizzle with enough olive oil to coat lightly, and season with Italian seasoning, chili flakes, some kosher salt, and freshly cracked pepper.

Roast for 20 minutes until the vegetables are tender and slightly caramelized.

The Alfredo sauce takes approximately 5 minutes to cook, while the Ravioli only 3 minutes, so heat the water for the Ravioli and begin making the Alfredo sauce.

Combine the cream and butter in a small heavy pan over moderate heat and bring to a gentle simmer.  Simmer for 2-3 minutes without boiling, then stir in the garlic.  Cook for another 2 -3 minutes until thickened. Remove the pan from the heat, stir in the cheese, and season with sea salt and fresh pepper.  Toss the pasta with the Alfredo sauce and serve over the vegetables.

Serves 2