Chicken Ravioli with Pesto and Veggies
Chicken Ravioli with Pesto and Veggies is a vibrant and delicious dish that combines tender chicken-filled pasta with a rich basil pesto sauce and fresh seasonal vegetables. Perfect for busy weeknights or cozy gatherings, this recipe offers an explosion of flavor and color, making every bite a delightful experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 9 oz fresh chicken ravioli
- 1 cup basil pesto
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Gather and chop all ingredients into bite-sized pieces.
- In a large pot, bring salted water to a boil. Cook the chicken ravioli according to package instructions (about 4-5 minutes) until they float.
- Heat olive oil in a skillet over medium heat. Add chopped vegetables and sauté for 5-7 minutes until tender; season with salt and pepper.
- Drain the ravioli, reserving 1/2 cup of pasta water. Combine ravioli with sautéed vegetables in the skillet, adding pesto and reserved water to mix thoroughly.
- Serve immediately, garnishing with additional pesto if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 45mg
Keywords: - Feel free to swap out vegetables based on your preferences; try adding spinach or mushrooms for variety. - For added creaminess, stir in a splash of heavy cream or top with ricotta cheese.