Chicken Ravioli with Pesto and Veggies Recipe

This Chicken Ravioli with Pesto and Veggies recipe is a total weeknight lifesaver. It’s hearty, colorful, and brimming with fresh, vibrant flavors—all while coming together in about 25 minutes! The tender chicken-stuffed ravioli is tossed in a rich, herby pesto sauce, and combined with a medley of sautéed veggies that add both nutrition and texture. Whether you’re feeding a hungry family or just want something satisfying without the fuss, this dish checks all the boxes.

Why You’ll Love This Recipe

• Fast and Fuss-Free: Everything comes together quickly, with most ingredients needing just a few minutes to heat or sauté.
• Bursting with Flavor: The pesto brings a bold, garlicky punch, while the ravioli and veggies soak it all up beautifully.
• Colorful and Nutritious: Between the bell peppers, zucchini, and spinach, this dish is as wholesome as it is gorgeous on the plate.
• Perfect Comfort Food: Creamy, cheesy ravioli paired with savory chicken and fresh vegetables makes for a balanced, satisfying dinner.

Ingredients You’ll Need

Here’s what makes this dish shine—simple, fresh ingredients that bring big flavor without much work:

• Chicken Ravioli: Look for store-bought fresh or frozen ravioli stuffed with chicken. It’s the heart of the dish, tender and satisfying.
• Basil Pesto: A good-quality jarred pesto works beautifully here. It coats the ravioli and veggies in an herby, garlicky richness.
• Zucchini: Adds a tender bite and mild flavor that pairs well with pesto. Slice into thin half-moons so they cook quickly.
• Cherry Tomatoes: Bursting with sweet, juicy flavor, they balance the richness of the pesto and add a pop of color.
• Red Bell Pepper: Adds crunch and sweetness. Slice thin so they sauté quickly and evenly.
• Spinach: Wilts into the dish and brings a boost of greens—don’t skip it! Baby spinach works best.
• Garlic: A little fresh garlic enhances the depth of flavor and blends beautifully with the pesto.
• Olive Oil: For sautéing the veggies and helping the garlic bloom. Choose a good extra virgin variety.
• Salt and Pepper: For seasoning—adjust to your taste once everything’s combined.
• Parmesan Cheese: For garnish. Adds a final savory note that ties the dish together perfectly.

Variations

• Vegetarian Option: Swap chicken ravioli for cheese or spinach ricotta ravioli, and the rest stays just as delicious.
• Add Protein: Toss in some grilled chicken or shrimp if you’re feeding a crowd or want extra protein.
• Creamy Pesto Twist: Stir in a tablespoon or two of cream or cream cheese to the pesto for a richer, silkier sauce.
• Different Veggies: Try broccoli florets, mushrooms, or asparagus—just sauté until tender before tossing with the ravioli.

How to Make Chicken Ravioli with Pesto and Veggies

Step 1: Cook the Ravioli

Bring a large pot of salted water to a boil and cook the chicken ravioli according to package instructions. Drain and set aside, reserving a little pasta water.

Step 2: Sauté the Veggies

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Toss in the zucchini, cherry tomatoes, and bell pepper. Sauté for about 5–7 minutes until the veggies are just tender but still vibrant.

Step 3: Add Spinach and Combine

Add the spinach and cook for 1–2 more minutes, just until wilted. Then, add the cooked ravioli to the skillet and gently toss to combine.

Step 4: Stir in Pesto

Spoon in your pesto (start with a few tablespoons and add more as needed). Gently fold everything together until the ravioli and veggies are evenly coated. If needed, add a splash of reserved pasta water to help loosen the sauce.

Step 5: Serve

Top with freshly grated Parmesan and cracked black pepper, then serve immediately.

Pro Tips for Making the Recipe

• Don’t Overcook the Ravioli: Ravioli cooks quickly and can fall apart if overdone. Keep an eye on the pot and pull them as soon as they float.
• Balance the Pesto: Depending on your pesto, it might be very salty or garlicky. Taste before adding more salt to the dish.
• Reserve Pasta Water: A little of that starchy cooking water is magic for helping the pesto coat everything smoothly.
• Use a Large Skillet: You’ll need space to toss the veggies and ravioli without crushing them—choose your biggest pan.

How to Serve

This dish is practically a meal on its own, but here are a few ideas to round it out:

Garnishes:

A sprinkle of toasted pine nuts or a few basil leaves adds texture and freshness.

Side Dish:

Pair with a simple green salad with a lemon vinaigrette or a side of crusty bread to mop up that extra pesto.

Drink Pairing:

A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the herby flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits!

Freezing

Not ideal for freezing once combined, but you can freeze the cooked ravioli separately. Add pesto and veggies fresh when ready to serve.

Reheating

Reheat gently in a skillet over low heat with a splash of water or olive oil, or microwave in short intervals, stirring between each.

FAQs

Can I use frozen ravioli for this recipe?
Yes, frozen chicken ravioli works perfectly! Just boil it according to the package instructions, and you’re good to go.

Can I make this dish dairy-free?
Absolutely—just make sure your pesto is dairy-free, skip the Parmesan, and the dish will still be flavorful and satisfying.

Is there a way to make this dish gluten-free?
Yes, opt for gluten-free chicken ravioli, which many grocery stores now carry in the freezer section.

How do I make homemade pesto for this dish?
Blend together fresh basil, garlic, pine nuts, olive oil, and Parmesan. For a nut-free version, use sunflower seeds or omit them entirely.

Final Thoughts

This Chicken Ravioli with Pesto and Veggies is the kind of dish you’ll find yourself craving again and again. It’s comforting, loaded with flavor, and comes together faster than takeout. Whether you’re cooking for one or feeding the whole family, this is a recipe that delivers on every front. Give it a try—you’ll be glad you did.

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