Description
This Chicken Ravioli with Pesto and Veggies is a flavorful, quick-cook meal made with store-bought chicken ravioli, fresh vegetables, and rich basil pesto. It’s colorful, comforting, and ready in under 30 minutes — perfect for a wholesome and easy dinner!
Ingredients
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1 (20 oz) package chicken ravioli (refrigerated or frozen)
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1 tbsp olive oil
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1 zucchini, sliced into half moons
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1 cup cherry tomatoes, halved
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1/2 red bell pepper, thinly sliced
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1/4 cup water or chicken broth (as needed)
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1/2 cup prepared basil pesto
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Salt and pepper, to taste
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Optional: grated Parmesan cheese and pine nuts, for garnish
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Fresh basil, for topping (optional)
Instructions
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Cook the ravioli:
Bring a pot of salted water to a boil. Cook the chicken ravioli according to package instructions. Drain and set aside. -
Sauté the veggies:
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add zucchini, cherry tomatoes, and bell pepper. Season with a pinch of salt and pepper. Cook for 5–6 minutes, or until veggies are just tender. Add a splash of water or broth if needed to prevent sticking. -
Add ravioli and pesto:
Gently stir in the cooked ravioli and pesto. Toss everything together until coated and heated through, about 2 minutes. -
Serve:
Plate and top with Parmesan, pine nuts, or fresh basil if desired. Serve warm!
Notes
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Use any type of stuffed ravioli or tortellini — cheese, spinach, or mushroom all work well.
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Add cooked shredded chicken or grilled chicken for extra protein if your ravioli isn’t meat-filled.
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Want it spicy? Add a pinch of red pepper flakes.