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Arrange the vegetables on a cookie sheet with a few tablespoons
of olive oil, sea salt, and smoked paprika.
Roast them, at 450°F, for about 30 minutes or until they're well-
browned. Be sure to flip them occasionally.
Combine all the tomato products in a Dutch oven or large
saucepan and heat them, on medium-low, until they're warm.
Add the veggies and stir the mixture well.
Season the sauce to your tastes and let it all simmer for about 30
minutes. At this point, use an immersion blender to purée the
sauce.
Pour the warm sauce over the ravioli before serving them.
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