Why You’ll Love This Recipe

Chicken Ravioli with Pesto and Veggies is a vibrant, hearty dish that combines tender chicken-filled ravioli with a medley of colorful vegetables tossed in a rich, flavorful pesto sauce. It’s a quick and satisfying meal perfect for busy weeknights or casual gatherings, delivering both comfort and fresh, bright flavors in every bite.

ingredients

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

chicken raviolipesto saucezucchinibell pepper (red, yellow, or orange)cherry tomatoesbaby spinacholive oilsalt and peppergrated Parmesan cheese (optional for topping)

directions

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

While the ravioli cooks, heat olive oil in a large skillet over medium heat.

Add chopped zucchini and bell pepper to the skillet; sauté for 3-4 minutes until slightly tender.

Stir in cherry tomatoes and cook for another 2 minutes.

Add the baby spinach and cook just until wilted.

Reduce the heat to low, add the cooked ravioli to the skillet, and gently toss with the vegetables.

Spoon in the pesto sauce and mix carefully until everything is well coated.

Season with salt and pepper to taste.

Serve hot, topped with grated Parmesan cheese if desired.

Servings and timing

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

Variations

Use cheese or mushroom ravioli instead of chicken for a vegetarian version.

Add grilled chicken or shrimp for extra protein.

Use homemade pesto for a fresher taste or try a sun-dried tomato pesto for a twist.

Mix in pine nuts or walnuts for a bit of crunch.

Swap in kale or arugula for spinach if preferred.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over medium-low heat with a splash of water or extra pesto to prevent drying out.

FAQs

Can I use frozen ravioli?

Yes, just cook according to the package instructions before adding to the skillet.

Is there a dairy-free option for pesto?

Absolutely, use a dairy-free pesto or make your own using nutritional yeast instead of Parmesan.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the veggies and cook the ravioli a few hours in advance.

What veggies work best?

Zucchini, bell peppers, tomatoes, and spinach are ideal, but you can also use asparagus, mushrooms, or broccoli.

How much pesto should I use?

Start with about 1/3 cup and add more as needed to coat everything evenly.

Is this dish freezer-friendly?

It’s best enjoyed fresh as the texture of ravioli and veggies can change after freezing.

Can I use store-bought pesto?

Yes, a good-quality store-bought pesto works great for convenience.

Do I need to peel the zucchini?

No, just wash and slice; the peel adds texture and color.

Can I add a spicy kick?

Sure, sprinkle in some red pepper flakes for a bit of heat.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements it beautifully.

Conclusion

Chicken Ravioli with Pesto and Veggies is a fresh, flavorful, and easy-to-make dish that brings a burst of color and comfort to your table. With its tender pasta, creamy pesto, and crisp vegetables, it’s a meal that’s as nourishing as it is delicious. Perfect for busy nights or casual entertaining, it’s a recipe you’ll find yourself returning to again and again.