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Heat oven to 450. Bring a large pot of salted water to a boil. Cook
the ravioli according to package directions.
While the water is coming to a boil, toss the asparagus, string
beans, and cherry tomatoes with the olive oil, tuscany seasoning,
salt and black pepper. Spread out onto one or two parchment
paper-lined baking sheets. Roast for 15-20 minutes or until tender
and starting to brown/shrivel.
Toss the pasta with the veggies, olives, pesto, and parmesan cheese.
Season with salt and black pepper to taste.
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