Homemade Chicken Ravioli with Pesto and Vegetables

Looking for a flavorful and colorful dinner idea for those busy weeknights? Look no further than this delightful Chicken Ravioli with Pesto and Veggies recipe! This hearty skillet dish combines tender chicken, vibrant vegetables, and store-bought ravioli for a restaurant-quality meal that is both impressive and easy to make.

The star of this dish is the basil pesto, which ties together all the fresh flavors and elevates this meal from ordinary to extraordinary. Whether you’re looking to impress guests or simply treat your family to something special, this colorful ravioli dish is sure to become a favorite in your household.

You can easily customize this recipe based on what you have on hand, making it a versatile option for any night of the week. Plus, with the option to partially prepare the dish ahead of time, you can enjoy a delicious meal with minimal effort. So, why not give this Chicken Ravioli with Pesto and Veggies a try and bring a taste of Italy to your dinner table tonight?

Quick Benefits

• Effortless Meal: Quick and easy to prepare on busy weeknights, making it a convenient dinner solution.
• Vibrant and Colorful: A visually appealing dish that combines fresh flavors and colorful ingredients for a restaurant-worthy meal.
• Versatile and Adaptable: Easily customizable based on ingredient availability, allowing for different variations to suit personal preferences or dietary needs.
• Make-Ahead Option: Components can be prepared in advance, reducing active cooking time and making it a great option for meal prep or entertaining.

Why You’ll Love This Homemade Chicken Ravioli with Pesto and Vegetables Recipe

• Effortless Meal Solution: Perfect for busy weeknights, this recipe is quick and easy to prepare, making it a go-to dinner option for hectic days.
• Restaurant-Worthy Meal: Impress your family and guests with a colorful and vibrant dish that looks as good as it tastes.
• Family Favorite: This dish is so delicious that it has become a staple in many households, with family members requesting it regularly.
• Secret Ingredient – Basil Pesto: The basil pesto transforms this dish, elevating it from ordinary to extraordinary, adding fresh flavors that tie everything together.
• Make-Ahead Option: Partially prepare the components in advance to cut down on active cooking time, making weeknight dinners even more manageable.
• Leftovers Develop Flavor: Refrigerate any leftovers for up to 3 days; the flavors actually develop nicely overnight, making it a delicious lunch option the next day.
• Flexible and Adaptable: Easily adapt the recipe based on what you have on hand, offering various options for different flavors and dietary preferences.
• Suggested Pairings: Serve with a simple arugula salad and a glass of wine for a complete meal. Consider setting out additional toppings for a memorable interactive dining experience.
• Homemade Pesto Option: While store-bought pesto works perfectly, making your own pesto adds a fresher flavor if desired.
• Ingredient Substitutions: You can customize the dish by using different types of ravioli, proteins, or vegetables based on your preferences.
• Perfectly Cooked Asparagus: Follow the cooking instructions to ensure the asparagus remains tender-crisp, retaining its texture and flavor.

Ingredients for Homemade Chicken Ravioli with Pesto and Vegetables

• ¼ cup basil pesto
• 1 lb boneless skinless chicken breast, sliced
• 2 tablespoons olive oil
• 1 lb asparagus, ends trimmed, cut in half
• ½ cup sun-dried tomatoes, drained of oil, chopped
• 10 oz ravioli
• Salt, to taste
• 1 cup cherry tomatoes, yellow and red, sliced in half

How to Make Homemade Chicken Ravioli with Pesto and Vegetables

Step 1: Cook the ravioli

Prepare ravioli as directed on the package, then drain. Proceed with the recipe while the ravioli cooks.

Step 2: Cook the chicken and sun-dried tomatoes

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced chicken breast seasoned with salt and ¼ cup chopped sun-dried tomatoes. Cook for 5-10 minutes on medium heat, flipping chicken slices until fully cooked.

Step 3: Remove chicken and sun-dried tomatoes

Take out the cooked chicken and sun-dried tomatoes from the skillet, ensuring the oil remains.

Step 4: Cook the asparagus

Place trimmed asparagus and sun-dried tomatoes in the skillet, season with salt, and cook over medium heat for 5-10 minutes until asparagus is tender. Transfer the asparagus to a plate.

Step 5: Reheat chicken with pesto

Return the cooked chicken and sun-dried tomatoes to the skillet. Stir in basil pesto and cook on low-medium heat until chicken is reheated, about 1 to 2 minutes. Remove from heat.

Step 6: Combine ingredients

Combine cooked ravioli and halved cherry tomatoes with the chicken and pesto in the skillet. Stir to mix well. Adjust seasoning with more pesto and salt as desired.

Step 7: Serve

Combine the chicken, ravioli, cherry tomatoes, and cooked asparagus. Serve and enjoy!

Storage Tips

To store the finished chicken ravioli dish, refrigerate any leftovers in an airtight container for up to 3 days. The flavors develop nicely overnight, making it a delicious lunch option for the next day. When reheating, gently warm the dish in a skillet over medium-low heat with a splash of chicken broth or water to prevent the pasta from drying out. Avoid microwaving if possible to maintain the texture of the ravioli, though the pesto may darken slightly; the flavor remains excellent.

For longer storage, you can partially prepare the dish ahead of time by cooking the chicken and vegetables up to a day in advance, storing them separately in the refrigerator. When ready to serve, cook the fresh ravioli, warm the chicken and vegetables with the pesto, and combine everything. This approach preserves the fresh flavors while reducing your active cooking time in half, making weeknight dinners even quicker. Adjust the ingredients based on what you have available, such as using tortellini, Italian sausage, or different vegetables, to create varied flavor profiles or vegetarian versions of the dish.

Ingredient Substitutions

If you don’t have basil pesto on hand, you can substitute it with other types of pesto such as sun-dried tomato pesto or red pesto for a different flavor twist. Alternatively, you can make a quick homemade pesto using fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. This option allows you to customize the flavor and freshness to your liking.

While cheese ravioli is recommended for this dish, you can easily swap it out for a different type of ravioli like spinach or mushroom to add extra depth of flavor. Feel free to experiment with different ravioli varieties to suit your taste preferences or to use up any extras you have in your pantry.

For a protein variation, you can substitute the boneless skinless chicken breast with chicken thighs, shrimp, or even tofu for a vegetarian option. These alternatives will still provide a hearty element to the dish while allowing you to cater to different dietary preferences. Just adjust the cooking time accordingly to ensure your protein is cooked through properly.

Serving Suggestions

For a creative serving suggestion, try arranging the chicken ravioli with pesto and veggies on a large platter, garnishing it with extra sun-dried tomatoes and a drizzle of balsamic glaze for an elegant touch. Serve alongside a colorful mixed green salad with a lemon vinaigrette dressing to balance the richness of the dish.

Another fun idea is to serve the chicken ravioli in individual baked puff pastry cups for a delightful twist. Simply line greased muffin tins with thawed puff pastry squares, fill each cup with a spoonful of the ravioli mixture, and bake until golden brown. Top with a sprinkle of freshly grated Parmesan cheese and chopped basil before serving for a visually appealing and delicious appetizer or main course.

FAQs for Homemade Chicken Ravioli with Pesto and Vegetables

Can I use homemade pesto instead of store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly and saves time, but homemade pesto can add a fresher flavor if you prefer making it from scratch.

Can I use a different type of ravioli instead of cheese ravioli in this dish?

Cheese ravioli is ideal, but you can use your favorite flavor, such as spinach or mushroom, to complement the dish.

Can I substitute chicken with other proteins like chicken thighs, shrimp, or tofu?

Yes, you can use chicken thighs, shrimp, or even tofu for a vegetarian option while maintaining the dish’s heartiness.

How long should I cook the asparagus for in this recipe?

Cook the asparagus only until tender-crisp, which usually takes 5-7 minutes on medium heat. Avoid cooking it for too long to retain its texture.

Conclusion

As you savor the delightful flavors of this Chicken Ravioli with Pesto and Veggies dish, I hope it brings as much joy to your family and guests as it has to mine. The versatility of this recipe allows you to get creative with different ingredients, making it a go-to meal for any occasion. Remember, the secret lies in the vibrant basil pesto that ties everything together, reminiscent of the flavors of summer in Italy.

Whether you’re looking for a quick weeknight meal or planning a dinner party, this colorful and flavorful ravioli dish is sure to impress. Feel free to experiment with different variations and make it your own. And if you have any leftovers, know that they’ll only get better with time, offering you a delicious lunch option the next day. So, roll up your sleeves, get cooking, and enjoy the delicious journey that is Chicken Ravioli with Pesto and Veggies!

Homemade Chicken Ravioli with Pesto and Vegetables

Colorful chicken ravioli skillet with vibrant veggies and basil pesto; a restaurant-worthy meal that’s easy to make and impressively delicious.

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Prep Time20 Minutes

Cook Time10 Minutes

Total Time30 Minutes

CuisineItalian

Skill LevelEasy

Servings4 Servings

Ingredients

• ¼ cup basil pesto
• 1 lb boneless skinless chicken breast, sliced
• 2 tablespoons olive oil
• 1 lb asparagus, ends trimmed, cut in half
• ½ cup sun-dried tomatoes, drained of oil, chopped
• 10 oz ravioli
• Salt, to taste
• 1 cup cherry tomatoes, yellow and red, sliced in half

Instructions

1. Cook the ravioli: Prepare ravioli as directed on the package, then drain. Proceed with the recipe while the ravioli cooks.
2. Cook the chicken and sun-dried tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced chicken breast seasoned with salt and ¼ cup chopped sun-dried tomatoes. Cook for 5-10 minutes on medium heat, flipping chicken slices until fully cooked.
3. Remove chicken and sun-dried tomatoes: Take out the cooked chicken and sun-dried tomatoes from the skillet, ensuring the oil remains.
4. Cook the asparagus: Place trimmed asparagus and sun-dried tomatoes in the skillet, season with salt, and cook over medium heat for 5-10 minutes until asparagus is tender. Transfer the asparagus to a plate.
5. Reheat chicken with pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Stir in basil pesto and cook on low-medium heat until chicken is reheated, about 1 to 2 minutes. Remove from heat.
6. Combine ingredients: Combine cooked ravioli and halved cherry tomatoes with the chicken and pesto in the skillet. Stir to mix well. Adjust seasoning with more pesto and salt as desired.
7. Serve: Combine the chicken, ravioli, cherry tomatoes, and cooked asparagus. Serve and enjoy!