Why You’ll Love This Recipe

Chicken Ravioli with Pesto and Veggies is a quick, vibrant, and satisfying dish that combines tender pasta stuffed with chicken, tossed in herby pesto and sautéed vegetables. It’s colorful, full of flavor, and perfect for a weeknight dinner that feels fresh and comforting. Ready in minutes, it’s a balanced meal with protein, greens, and rich Italian taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken ravioli (fresh or frozen)pesto sauce (store-bought or homemade)zucchini (sliced)cherry tomatoes (halved)bell peppers (sliced)olive oilgarlic (minced)saltblack pepperParmesan cheese (optional for topping)fresh basil (for garnish)

directions

Cook chicken ravioli according to package directions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.

Add zucchini, bell peppers, and cherry tomatoes. Cook for 4–6 minutes until just tender.

Season vegetables with salt and pepper to taste.

Add cooked ravioli to the skillet and toss with pesto until evenly coated.

Heat through for 1–2 minutes, stirring gently.

Serve warm topped with grated Parmesan and fresh basil.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 10–12 minutesTotal time: 20–25 minutes

Variations

Use spinach or kale instead of zucchini for leafy greens.

Add cooked chicken or rotisserie chicken for extra protein.

Use sun-dried tomato pesto or creamy Alfredo for a different flavor.

Top with toasted pine nuts or crushed red pepper for texture and heat.

Try with tortellini or another stuffed pasta if desired.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat gently in a skillet or microwave with a splash of water or broth if needed.Pesto may darken over time but will still taste great.

FAQs

Can I use frozen ravioli?

Yes, just cook according to the package instructions before adding to the skillet.

Is this dish vegetarian?

Only if using cheese-filled or vegetable ravioli—check the label if avoiding meat.

Can I make it dairy-free?

Use dairy-free pesto and skip the cheese or use a plant-based option.

What vegetables work best?

Any quick-cooking veggies like spinach, asparagus, mushrooms, or peas work well.

Can I make this ahead?

Best served fresh, but you can prep the veggies and pesto in advance to save time.

Conclusion

Chicken Ravioli with Pesto and Veggies is a bright, easy, and delicious meal that brings together wholesome ingredients and bold flavors. It’s perfect for busy nights or when you want something satisfying without spending hours in the kitchen. A true go-to for pasta lovers and pesto fans alike.