Chicken Ravioli with Pesto and Veggies
Chicken Ravioli with Pesto and Veggies is a vibrant and satisfying dish that combines tender chicken-filled ravioli with fresh basil pesto sauce and colorful roasted vegetables. In just 30 minutes, you can create a comforting meal that’s both nutritious and visually appealing, perfect for weeknight dinners or special occasions. This recipe is sure to impress family and friends with its rich flavors and delightful presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Roasting
- Cuisine: Italian
Ingredients
Scale
- 9 oz chicken ravioli (fresh or frozen)
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 2 tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the chicken ravioli according to package instructions, about 3-4 minutes until they float.
- Preheat your oven to 400°F (200°C). On a baking sheet, toss zucchini slices and halved cherry tomatoes in olive oil, salt, and pepper.
- Roast veggies in the preheated oven for about 15-20 minutes until tender.
- Drain the cooked ravioli and mix with pesto sauce in a large bowl until thoroughly coated.
- Gently fold in the roasted vegetables and top with freshly grated Parmesan cheese.
- Serve hot, garnished with extra cheese if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Customize your dish by adding other vegetables like bell peppers or spinach for extra nutrition. For added protein, consider searing shrimp or chicken strips to mix in with the ravioli.