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Chicken Ravioli with Pesto and Veggies Recipe

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A delicious and vibrant dish combining tender chicken ravioli with fresh vegetables and a rich, herby pesto sauce. Perfect for a quick and flavorful dinner.

Ingredients

Units Scale
  • 1 lb chicken ravioli (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, sliced
  • 1/2 cup bell peppers, sliced
  • 2 tbsp olive oil
  • 1/2 cup basil pesto (store-bought or homemade)
  • Salt and pepper to taste
  • Parmesan cheese, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook chicken ravioli according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add zucchini and bell peppers. Sauté for 4-5 minutes until they begin to soften.
  4. Add cherry tomatoes and cook for another 2-3 minutes.
  5. Reduce heat to low and add the cooked ravioli to the skillet.
  6. Stir in the pesto and gently mix to coat all the ingredients evenly.
  7. Season with salt and pepper to taste.
  8. Serve warm, garnished with Parmesan cheese if desired.

Notes

  • Use any seasonal vegetables you have on hand for variety.
  • For extra protein, add grilled chicken or chickpeas.
  • Homemade pesto can elevate the flavor significantly.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-ravioli-with-pesto-and-veggies-recipe/