Chicken Ravioli with Pesto and Veggies Recipe

This Chicken Ravioli with Pesto and Veggies recipe is a total game-changer for busy weeknights. It’s fast, packed with flavor, and loaded with colorful veggies that make it feel like a hearty, wholesome meal—without any of the stress. The rich, garlicky basil pesto coats the pillowy chicken-filled ravioli perfectly, while the sautéed vegetables add just the right amount of crunch and freshness. It’s a complete dinner in under 30 minutes, and honestly, it tastes like something you’d get at a cozy little Italian bistro.

Why You’ll Love This Recipe

• Ready in Minutes: With store-bought ravioli and pesto, you’re saving a ton of time—this dish comes together in under half an hour.
• Flavor-Packed: Between the juicy chicken inside the ravioli, the nutty parmesan in the pesto, and the caramelized veggies, every bite is bursting with flavor.
• One Pan Wonder: Minimal cleanup is always a win. You’ll only need a pot to boil the pasta and a pan for the veggies—done and done.
• Customizable: You can play with different veggies or even swap the ravioli filling depending on what you have on hand.

Ingredients You’ll Need

Here’s what makes this dish both easy and delicious:

• Chicken Ravioli: Go for fresh or refrigerated ravioli. Chicken and cheese fillings work beautifully for this dish.
• Pesto: A good-quality basil pesto makes all the difference. Look for one with real parmesan and pine nuts—or make your own if you have a little extra time.
• Zucchini: Adds a nice bite and pairs beautifully with pesto. Slice into half moons for even cooking.
• Cherry Tomatoes: Brings a juicy, sweet pop that balances the richness of the pesto.
• Red Bell Pepper: Adds sweetness and vibrant color. Sauté until slightly charred for extra flavor.
• Spinach: Toss it in at the end so it wilts perfectly into the warm pasta and sauce.
• Garlic: Just a clove or two, sautéed to bring out that mouthwatering aroma.
• Olive Oil: For sautéing the vegetables and enhancing the overall richness of the dish.
• Salt and Pepper: Season to taste and bring out all the wonderful flavors.
• Parmesan Cheese: Optional, but highly recommended for sprinkling on top before serving.

Variations

Looking to switch things up? Here are some easy tweaks:

• Cheese Ravioli: Swap the chicken ravioli for a ricotta-spinach or four-cheese variety.
• Add Protein: Toss in some grilled chicken, shrimp, or even crispy pancetta for a little extra heft.
• Go Vegan: Use vegan pesto and plant-based ravioli, and load up on extra veggies.
• Different Veggies: Try broccoli florets, mushrooms, asparagus, or peas depending on what’s in your fridge.
• Creamy Pesto Sauce: Stir in a splash of cream or a spoonful of mascarpone to make the sauce silky and rich.

How to Make Chicken Ravioli with Pesto and Veggies

Step 1: Cook the Ravioli

Bring a pot of salted water to a gentle boil. Cook the chicken ravioli according to the package directions, usually about 4-5 minutes. Be careful not to overcook—fresh ravioli cooks quickly.

Step 2: Sauté the Vegetables

While the ravioli is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini and bell pepper, cooking for 4–5 minutes until just tender. Toss in the cherry tomatoes and cook another 2–3 minutes until they start to soften and blister.

Step 3: Combine Everything

Add the drained ravioli to the skillet with the veggies. Spoon in the pesto and gently toss everything together until the ravioli is well coated. Stir in the spinach and cook just until wilted, about 1 minute.

Step 4: Serve and Enjoy

Serve warm, sprinkled with freshly grated parmesan cheese and a little extra black pepper if desired.

Pro Tips for Making the Recipe

• Don’t Overcook the Ravioli: They’re delicate—once they float, they’re done.
• Reserve a Little Pasta Water: If your pesto feels too thick, adding a splash of pasta water will help loosen it into a silky sauce.
• Use a Large Skillet: You want room to gently toss the ravioli without tearing them.
• Toast the Garlic Lightly: Burning garlic will give the dish a bitter edge. Just golden is perfect.
• Warm the Pesto: Avoid cooking pesto directly over high heat—it can lose its fresh flavor. Just stir it in at the end.

How to Serve

This dish is a satisfying stand-alone meal, but here are a few ideas to round it out:

Bread:

Serve with a warm slice of crusty garlic bread or focaccia to soak up any extra pesto.

Salad:

Pair it with a crisp side salad—something with arugula, lemon, and shaved parmesan works perfectly.

Wine:

A chilled glass of Sauvignon Blanc or Pinot Grigio really complements the basil and veggies.

Garnish:

Top with a few toasted pine nuts or fresh basil leaves if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get better the next day.

Freezing

Freezing is not ideal once everything is mixed with pesto, but you can freeze the cooked ravioli separately and thaw later to mix fresh with pesto and veggies.

Reheating

Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Avoid the microwave if you want to preserve the texture of the veggies.

FAQs

Can I use frozen ravioli instead of fresh?
Yes, frozen ravioli works well—just adjust the cooking time based on the package. Be sure not to overcook, and drain them gently to avoid tearing.

Is homemade pesto necessary?
Not at all! Store-bought pesto is a fantastic shortcut. If you have time, homemade can elevate the flavor, but it’s totally optional.

What if I don’t have all the veggies listed?
No problem. Use what you have—this recipe is super flexible. Just aim for a mix of colors and textures for the best result.

Can I make this dish ahead for meal prep?
Yes! Prepare everything and portion it into containers. It holds up well for a few days in the fridge and is easy to reheat.

Final Thoughts

This Chicken Ravioli with Pesto and Veggies is the kind of recipe that you’ll find yourself coming back to again and again. It’s fast, delicious, and incredibly versatile—just what we all need on a busy weeknight. Whether you’re cooking for family, friends, or just yourself, this dish brings big flavor with minimal effort. Try it once, and it might just earn a permanent spot in your dinner rotation.

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