Print

Chicken Ravioli with Pesto and Veggies

Save Recipe
Save Recipe

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!

Ingredients

Scale
  • 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

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.

Find it online: https://masonrecipes.com/irresistible-chicken-ravioli-with-pesto-and-veggies-recipe/