1. Preheat oven to 425 degrees F. Cut remaining broccoli (about 1/2 bunch), including peeled stems, into small bite-size pieces to equal 2 1/2 cups. On a very large baking sheet, toss the broccoli with 2 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper. Roast until tender and lightly browned, 15 minutes. Cook two 10-oz. pkg. refrigerated cheese ravioli according to package directions. Reserve 1/4 cup cooking water before draining. In a large bowl, toss ravioli with 1/3 cup basil pesto, 3 Tbs. lemon juice, and the roasted broccoli. Add enough of the reserved cooking water to reach desired sauce consistency. Top with grated Parmesan cheese, if desired.