Chicken Ravioli with Pesto and Veggies

Why You’ll Love This Recipe

Chicken Ravioli with Pesto and Veggies is a vibrant, hearty meal that’s perfect for busy weeknights or casual gatherings. Tender chicken-filled ravioli pairs beautifully with a bright, herby pesto sauce and a colorful mix of sautéed vegetables. It’s a quick, satisfying dish that feels fresh yet comforting, offering a balanced blend of protein, greens, and rich Italian flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken raviolifresh basil pestoolive oilzucchinizucchinired bell pepperyellow bell peppercherry tomatoesgarlic clovesparmesan cheesefresh basil leaves (optional for garnish)salt and pepper

directions

Bring a large pot of salted water to a boil and cook the chicken ravioli according to package instructions; drain and set aside.

In a large skillet, heat olive oil over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Add diced zucchini, red bell pepper, and yellow bell pepper to the skillet; cook for 5-7 minutes until tender-crisp.

Stir in halved cherry tomatoes and cook for another 2 minutes.

Add the cooked ravioli to the skillet and gently toss with the veggies.

Remove from heat and stir in the fresh basil pesto until everything is evenly coated.

Season with salt and pepper to taste.

Top with grated Parmesan cheese and fresh basil leaves if desired.

Serve immediately.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use spinach or arugula pesto instead of traditional basil pesto for a different twist.

Add cooked chicken breast slices for extra protein.

Mix in baby spinach at the end for more greens.

Use store-bought or homemade ravioli depending on time and preference.

Try a sun-dried tomato pesto for a richer, tangier flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, gently warm in a skillet over medium heat with a splash of water or broth to keep the pasta moist.You can also microwave in short intervals, stirring in between, until heated through.

FAQs

Can I use frozen ravioli?

Yes, just cook according to the package directions before adding to the veggies.

What other vegetables can I use?

Broccoli florets, asparagus, or spinach make great additions or substitutions.

Can I make this dish dairy-free?

Use a dairy-free pesto and omit the Parmesan or use a vegan alternative.

How do I keep the ravioli from falling apart?

Be gentle when tossing the ravioli with the vegetables and pesto, and avoid overcooking.

Is it better to use fresh pesto?

Fresh pesto gives the brightest flavor, but high-quality store-bought pesto works well too.

Can I make this ahead of time?

It’s best served fresh, but you can prep the veggies and pesto ahead to save time.

How spicy is this dish?

It’s not spicy, but you can add red pepper flakes for a little heat.

What type of ravioli works best?

Chicken and cheese ravioli or spinach and chicken ravioli are great options.

Do I need to peel the zucchini?

No, the skin adds color and texture to the dish.

Can I freeze this meal?

Freezing is not recommended as the ravioli and veggies may become mushy after thawing.

Conclusion

Chicken Ravioli with Pesto and Veggies is a fast, flavorful meal that combines the heartiness of pasta with the freshness of garden vegetables. It’s a dish that’s easy to customize and perfect for bringing a taste of Italy to your dinner table with minimal effort. Try it once, and it might just become a staple in your weekly meal plan!

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