Prepare pesto and set aside.
Preheat oven to fan forced 180ºC. Line a large baking tray or two with paper.
Prepare vegetables, toss together and spread across the prepared trays, drizzle with oil and season. Roast for around 20-25 minutes or until caramelised and fragrant. Cool.
Place spinach, tomatoes, capsicum in large salad bowl.
Cook ravioli in plenty of salted water until it floats to the top. Drain. Toss with the pesto and veggies. Plate up!
Serve warm garnished with basil.