Chicken Ravioli with Pesto and Veggies

Why You’ll Love This Recipe

Chicken Ravioli with Pesto and Veggies is a vibrant and satisfying dish that brings together tender chicken-filled ravioli, aromatic basil pesto, and a colorful mix of sautéed vegetables. It’s a quick and wholesome meal, perfect for busy weeknights or casual dinners that feel special without much effort. The creamy pesto ties everything together with rich, herby flavor.

ingredients

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

chicken raviolibasil pestozucchiniyellow squashcherry tomatoesred bell pepperolive oilgarlicsaltblack pepperparmesan cheese (for garnish)

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 for about 30 seconds until fragrant.

Add chopped zucchini, yellow squash, and red bell pepper. Sauté for 5–7 minutes until tender.

Add cherry tomatoes and cook for 2 more minutes until they begin to soften.

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

Stir in the pesto and mix until everything is evenly coated.

Season with salt and pepper to taste.

Serve hot, garnished with freshly grated parmesan cheese.

Servings and timing

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

Variations

Use spinach or cheese ravioli instead of chicken for a vegetarian option.

Add grilled chicken or shrimp on top for extra protein.

Sprinkle crushed red pepper flakes for a little heat.

Use sun-dried tomato pesto for a flavor twist.

Toss in fresh spinach or arugula just before serving for added greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.Freezing is not recommended due to the texture change in the veggies and ravioli.

FAQs

Can I use frozen ravioli?

Yes, just follow the package directions for cooking before adding to the skillet.

What vegetables work best?

Zucchini, bell peppers, and cherry tomatoes complement the pesto well, but feel free to use what you have on hand.

Is store-bought pesto okay?

Absolutely! It’s a time-saver, but homemade pesto works wonderfully if you have it.

Can I make it dairy-free?

Use a dairy-free pesto and skip the parmesan, or use a plant-based alternative.

What kind of chicken is in the ravioli?

Typically, it’s ground or shredded cooked chicken with seasoning. Read the label for specific ingredients.

Can I make this spicy?

Yes, add red pepper flakes or a splash of hot sauce to the pesto mix.

Is this dish good for meal prep?

It’s best enjoyed fresh, but it can work for next-day lunches if stored properly.

Conclusion

Chicken Ravioli with Pesto and Veggies is a fresh, easy, and flavorful meal that brings together comfort and nutrition in one pan. With just a few ingredients and minimal prep, you’ll have a colorful and satisfying dish ready in no time—perfect for when you need something delicious without the fuss.

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