Toss pistachios in a drizzle of olive oil, then roast in the oven at 350 for 5-7 minutes, or until they’re golden brown. Let cool, then chop and set aside.

Then, toss beet slices and carrot shavings with olive oil, curry and garlic powders, then spread on a foil-lined baking sheet. (Tip: if you want to avoid your red beet slices staining the other vegetables, make sure to thoroughly rinse them before adding). Add salt and pepper to taste, then roast in the oven at 425 for 15-20 minutes, and stir halfway through. By the end of cooking, the beet slices should be tender and begin to curl at the edges. Once that’s done, remove from the oven.

Cook ravioli as package instructs, then strain, and toss with a light touch of olive oil, just enough to keep the ravioli from sticking together after cooking. Plate ravioli with roasted vegetables on top, and serve with pistachios to garnish.

Serves 2.