Irresistible Chicken Ravioli with Pesto and Veggies Recipe

There’s something magical about the aroma of Chicken Ravioli with Pesto and Veggies wafting through your kitchen, isn’t there? Imagine tender pillows of pasta filled with juicy chicken, mingling delightfully with a vibrant green pesto that dances on your palate. It’s like a mini fiesta for your taste buds that begs to be devoured

This dish holds a special place in my heart, not just for its incredible flavors but also for the laughter-filled evenings spent cooking with family. Whether it’s a cozy weeknight dinner or a festive gathering, Chicken Ravioli with Pesto and Veggies sets the perfect stage for delicious memories.

I still remember the first time I served Chicken Ravioli to my friends their delighted faces were priceless as they asked for seconds okay, maybe thirds

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Chicken Ravioli: Choose high-quality ravioli from your local store or make your own if you’re feeling adventurous.
• Pesto Sauce: A homemade basil pesto takes this dish up a notch, but store-bought works wonders too.
• Cherry Tomatoes: These bite-sized jewels add sweetness and color. Opt for ripe, juicy ones.
• Zucchini: Slice it thinly for even cooking it adds a fresh crunch to the dish.
• Olive Oil: Use extra virgin olive oil for drizzling to enhance flavors.
• Parmesan Cheese: Grate fresh parmesan over the top right before serving for a creamy finish.
• Salt and Pepper: Essential seasonings that elevate all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Ingredients: Start by gathering all your ingredients on a clean countertop. Chop cherry tomatoes in half and slice zucchini into thin rounds this ensures even cooking.

Cook the Ravioli: In a large pot of salted boiling water, gently drop in your fresh chicken ravioli. Cook according to package instructions until they float this usually takes about 3-5 minutes.

Sauté the Veggies: While ravioli cooks, heat olive oil in a large skillet over medium heat. Add zucchini slices and halved cherry tomatoes sauté until zucchini softens and tomatoes burst open, creating a lovely sauce around 5-7 minutes.

Add Pesto Sauce: Once veggies are beautifully cooked, lower heat and stir in pesto sauce. Allow it to warm through while mixing everything well to coat those delicious veggies evenly.

Toss Everything Together: Drain the cooked ravioli carefully and add them directly into the skillet with the veggies and pesto. Gently toss everything together until each piece of ravioli shines with that lovely green sauce about 1-2 minutes.

Serve Hot with Parmesan: Plate your Chicken Ravioli with Pesto and Veggies generously topped with freshly grated parmesan cheese. Serve immediately while hot for an irresistible dining experience

Now you’ve mastered this delightful dish that transforms ordinary moments into extraordinary culinary experiences Enjoy every scrumptious bite of your Chicken Ravioli with Pesto and Veggies as you create new memories around the dinner table

Perfecting the Cooking Process

Start by boiling the ravioli until they float, then sauté your veggies in olive oil while the pasta cooks for a quick and efficient meal.

Add Your Touch

Feel free to swap out veggies based on your preference or seasonality. Try adding sun-dried tomatoes or even mushrooms for an extra flavor boost.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm gently on the stove with a splash of broth.

Cooking this dish reminds me of the time my uncle declared it “the best thing since sliced bread.” His enthusiasm was contagious, and I still cherish that moment.

FAQ

Can I use frozen ravioli for this recipe?

Absolutely Frozen ravioli works perfectly just extend cooking time slightly.

What veggies pair well with Chicken Ravioli?

Zucchini, bell peppers, and spinach are fantastic choices that complement the dish beautifully.

How can I make my pesto from scratch?

Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for homemade pesto magic.

Print

Chicken Ravioli with Pesto and Veggies

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Indulge in the delightful flavors of Chicken Ravioli with Pesto and Veggies—a quick and vibrant dish that transforms simple ingredients into a culinary masterpiece. Tender ravioli filled with juicy chicken, tossed in a luscious basil pesto alongside fresh veggies, creates an unforgettable meal perfect for cozy weeknights or festive gatherings. Enjoy the aroma as you create delicious memories around the table!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Boiling/Sautéing
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 9 oz fresh chicken ravioli
• 1 cup homemade or store-bought pesto sauce
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced thinly
• 2 tbsp extra virgin olive oil
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Gather all ingredients on a clean countertop. Halve the cherry tomatoes and slice the zucchini into thin rounds.
2. In a large pot of salted boiling water, add the fresh chicken ravioli and cook according to package instructions until they float (approximately 3-5 minutes).
3. While ravioli cooks, heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes; sauté for 5-7 minutes until soft.
4. Lower heat, stir in pesto sauce with the sautéed veggies, mixing well to coat.
5. Drain cooked ravioli and gently toss them into the skillet with veggies and pesto for 1-2 minutes until evenly coated.
6. Serve hot topped with freshly grated Parmesan cheese.

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 55mg

Keywords: Feel free to swap seasonal veggies like bell peppers or spinach for added flavor. For a kick of flavor, consider adding sun-dried tomatoes or mushrooms. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat on the stove with a splash of broth.