Chicken Ravioli with Pesto and Veggies is a delightful dish that brings together tender pasta, savory chicken, and vibrant veggies. Imagine the scent of freshly made pesto wafting through your kitchen, mingling with the warm embrace of cooked chicken and colorful vegetables, all wrapped in delicate ravioli. It’s a dish that not only pleases the palate but also warms the heart.
This recipe for Chicken Ravioli with Pesto and Veggies reminds me of cozy Sunday dinners with my family, where laughter echoed around the table as we dug into bowls of goodness. Whether it’s a casual weeknight meal or a special occasion, this dish promises to elevate your dining experience to new heights. Are you ready to embark on this flavorful journey?
Why You'll Love This Recipe
- The ease of preparation makes it perfect for busy weeknights while still impressing guests at dinner parties.
- The flavor combination of chicken, pesto, and fresh veggies is simply irresistible.
- Visually stunning with its vibrant colors, it will steal the show on any dinner table.
- Plus, you can easily customize it based on seasonal vegetables or personal preferences.
Ingredients for Chicken Ravioli with Pesto and Veggies
Here’s what you’ll need to make this delicious dish:
Ravioli: Choose store-bought or homemade ravioli filled with cheese or chicken. Fresh pasta adds an extra touch of luxury.
Boneless, Skinless Chicken Breasts: About 2-3 chicken breasts will do nicely; they provide a lean protein boost to this dish.
Fresh Basil: Essential for making a vibrant pesto that bursts with flavor; ensure you pick bright green leaves.
Pine Nuts: These add richness to your pesto; toast them lightly for an extra depth of flavor.
Parmesan Cheese: Grated parmesan brings a salty kick to the pesto—use fresh for best results.
Olive Oil: A good quality extra virgin olive oil will enhance the flavor of your pesto significantly.
For the Veggies:
Zucchini: Thinly sliced zucchini adds freshness; aim for about one medium-sized zucchini per serving.
Cherry Tomatoes: Sweet and juicy cherry tomatoes provide a burst of flavor; halved or left whole both work well.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Chicken Ravioli with Pesto and Veggies
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Chicken
Start by heating a skillet over medium heat. Add some olive oil and season your boneless chicken breasts with salt and pepper. Sauté until golden brown on both sides and fully cooked through—about six minutes per side depending on thickness.
Step 2: Prepare the Pesto
While your chicken cooks, blend fresh basil leaves, toasted pine nuts, grated parmesan cheese, and garlic in a food processor. Slowly drizzle in olive oil until smooth and creamy—this is like sunshine in a jar!
Step 3: Cook the Ravioli
In another pot, boil water seasoned generously with salt. Drop in your ravioli and cook according to package instructions until al dente—usually about four minutes if using fresh pasta.
Step 4: Add Veggies
Once the chicken is done cooking, remove it from the skillet and let it rest for a moment. In the same skillet, toss in sliced zucchini and halved cherry tomatoes. Sauté them for about three minutes until they’re just tender but still have some crunch.
Step 5: Combine Everything
Now it’s showtime! Slice your cooked chicken into bite-sized pieces and return it to the skillet along with drained ravioli. Gently fold in that glorious homemade pesto until everything is coated beautifully.
Step 6: Serve Up!
Transfer your culinary masterpiece onto plates or into bowls. Drizzle any leftover pesto over the top if you’re feeling fancy!
Trust me; when you serve Chicken Ravioli with Pesto and Veggies at dinner time, you’re not just serving food—you’re serving smiles all around!
You Must Know
- This amazing chicken marinade offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting the Cooking Process
Start by searing the chicken until golden brown, which locks in flavor. While the chicken cooks, boil the pasta and prepare your vibrant pesto sauce. Multitasking is key here—timing is everything for perfect results!
Add Your Touch
Feel free to swap out veggies based on your pantry. Add some sun-dried tomatoes for a tangy twist or use spinach instead of kale in your pesto. Personalizing this dish keeps it exciting every time!
Storing & Reheating
Store leftover Chicken Ravioli with Pesto and Veggies in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth to maintain moisture and flavor.
Chef's Helpful Tips
- Use fresh herbs in your pesto for brighter flavors that’ll make your taste buds dance.
- Don’t overcook the pasta; al dente gives that perfect bite.
- Finally, let the chicken rest before slicing to keep it juicy and tender.
I remember the first time I made Chicken Ravioli with Pesto and Veggies for my friends; they devoured it like it was their last meal! Their compliments felt like a warm hug for my culinary efforts.
FAQs:
What ingredients are used in Chicken Ravioli with Pesto and Veggies?
Chicken Ravioli with Pesto and Veggies features fresh egg pasta filled with ground chicken, ricotta cheese, and spinach. The dish is topped with a vibrant pesto made from basil, garlic, pine nuts, and olive oil. For added nutrition, we incorporate seasonal vegetables like zucchini and bell peppers. This recipe avoids pork and alcohol, ensuring it is suitable for a variety of dietary preferences.
How do you make the pesto for Chicken Ravioli?
To make the pesto for Chicken Ravioli with Pesto and Veggies, blend fresh basil leaves, garlic cloves, toasted pine nuts, and grated Parmesan cheese in a food processor. Slowly drizzle in olive oil while blending until you achieve a smooth consistency. Adjust the seasoning with salt and pepper to taste. This homemade pesto enhances the ravioli’s flavor without using any alcohol or animal-derived products.
Can I freeze Chicken Ravioli with Pesto?
Yes! You can freeze Chicken Ravioli with Pesto and Veggies for later enjoyment. To freeze, lay the uncooked ravioli in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer them to an airtight container or freezer bag. They can be stored for up to three months. When ready to cook, simply boil the frozen ravioli directly from the freezer without thawing.
What vegetables pair well with Chicken Ravioli?
In addition to zucchini and bell peppers, various veggies complement Chicken Ravioli with Pesto beautifully. Consider adding asparagus, cherry tomatoes, or spinach for extra color and nutrition. You can also experiment by incorporating seasonal vegetables that you enjoy. The goal is to create a vibrant dish that enhances both the flavor and visual appeal of your meal.
Conclusion for Chicken Ravioli with Pesto and Veggies:
Chicken Ravioli with Pesto and Veggies is a deliciously satisfying dish that combines fresh ingredients and vibrant flavors. By using ground chicken as the protein source and crafting a homemade pesto sauce, this recipe avoids common allergens while still delivering on taste. Adding seasonal vegetables not only boosts nutrition but also enhances the overall presentation of your meal. Enjoy this delightful dish any night of the week!
Chicken Ravioli with Pesto and Veggies
Chicken Ravioli with Pesto and Veggies is a delectable dish that perfectly combines tender chicken, fresh ravioli, and vibrant seasonal vegetables, all enveloped in a luscious homemade pesto. Ideal for both busy weeknights and special gatherings, this recipe offers a burst of flavor that’s sure to impress family and friends. Experience the delightful aroma of basil and the satisfying taste of this heartwarming meal—your dinner table will never be the same!
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 8 oz ravioli (store-bought or homemade)
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh basil leaves
- ¼ cup pine nuts (toasted)
- ½ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 1 medium zucchini (thinly sliced)
- 1 cup cherry tomatoes (halved)
Instructions
- 1. Heat a skillet over medium heat. Add olive oil, season chicken breasts with salt and pepper, and sauté until golden brown on both sides (about 6 minutes per side). Remove from skillet and let rest.
- 2. In a food processor, blend basil, toasted pine nuts, Parmesan, and garlic. Slowly drizzle in olive oil until smooth.
- 3. Boil salted water in another pot. Cook ravioli according to package instructions until al dente (about 4 minutes).
- 4. In the same skillet used for the chicken, sauté sliced zucchini and halved cherry tomatoes for about 3 minutes until slightly tender.
- 5. Slice chicken into bite-sized pieces and return to the skillet with drained ravioli. Gently fold in pesto until everything is well coated.
- 6. Serve immediately, drizzling extra pesto on top if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 560
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg
Keywords: Customize the vegetables based on seasonal availability or personal preference. For added flavor, consider marinating the chicken before cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.