Preheat the oven to 425 degrees F. (I cooked our veggies in our toaster oven, first on slow bake, heating them only from the bottom, and then on bake, heating them from the top and bottom, for the last 10 minutes or so. If you don't have this setting on your appliance, you may want to cover them with foil for the first 10 minutes.).
Cut the carrots, tomatoes, pepper and onion. Spray a baking sheet with cooking spray and spread the veggies evenly. Drizzle the veggies with olive oil and sprinkle with a dash of salt and a dash of pepper.
Cook the veggies for 10 minutes.
Whisk the olive oil, water and pesto mixture together in a small saucepan. Heat on medium-high heat and whisk frequently until the pesto begins to boil.
Put a pot on for the ravioli.
Has it been 10 minutes yet? Flip the veggies and set the timer for another 10 minutes.
When the pesto mixture comes to a boil, turn it down and simmer for 5 minutes, whisking often.
When the water is ready for the ravioli, throw it in the pot. The pesto mixture will begin to thicken as the ravioli cooks.
After 20-25 minutes total, your veggies, pesto and ravioli should be ready. Drain the ravioli and throw all of the ingredients together in a large bowl. Serve with Parmesan, if desired.