Description
This Chicken Ravioli with Pesto and Veggies is a quick and satisfying dinner that’s bursting with flavor and color. Tender chicken-stuffed ravioli is tossed with vibrant sautéed vegetables and coated in a rich basil pesto sauce. It’s a perfect weeknight meal—ready in just 20 minutes and customizable with your favorite veggies!
Ingredients
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18 oz refrigerated chicken ravioli
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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 cup baby spinach
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1/2 cup jarred basil pesto
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Salt and pepper, to taste
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2 tbsp grated Parmesan cheese (optional)
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Fresh basil, for garnish (optional)
Instructions
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Cook chicken ravioli according to package directions. Drain and set aside.
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While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook for 3–4 minutes until slightly tender.
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Add cherry tomatoes and cook another 2–3 minutes until they begin to soften.
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Stir in baby spinach and cook until wilted, about 1 minute.
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Add the cooked ravioli to the skillet, then stir in the basil pesto. Toss gently to coat everything evenly.
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Season with salt and pepper to taste.
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Serve warm, topped with grated Parmesan and fresh basil if desired.
Notes
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Feel free to use any filled pasta—cheese or spinach ravioli work great too.
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Add grilled chicken or shrimp for extra protein.
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To lighten it up, use a homemade or low-oil pesto.