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–+ servings

Chicken Ravioli With Pesto And Veggies

Delicious homemade chicken ravioli tossed in a vibrant pesto sauce and mixed with fresh vegetables, perfect for a hearty yet light meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Ravioli
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 cup cooked chicken shredded
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Pesto Sauce
  • 2 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup parmesan cheese grated
  • 2 cloves garlic peeled
For the Veggies
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini sliced
  • 1 cup bell pepper sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Ravioli Dough
  1. In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs.
  2. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
Make the Filling
  1. In a bowl, mix the shredded chicken, ricotta cheese, parmesan cheese, black pepper, and salt until well combined.
Roll Out the Dough
  1. Divide the dough into quarters. Roll out one piece at a time until thin, about 1/16 inch thick.
  2. Use a round cutter to cut out circles, then place a spoonful of filling in the center of half the circles.
Form the Ravioli
  1. Moisten the edges of the filled circles with water and top with another dough circle, sealing the edges firmly.
  2. Repeat with remaining dough and filling.
Cook the Ravioli
  1. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float.
  2. Remove with a slotted spoon and set aside.
Prepare the Pesto Sauce
  1. In a food processor, blend the basil, garlic, pine nuts, and parmesan until finely chopped.
  2. With the processor running, slowly add the olive oil until smooth.
Sauté the Veggies
  1. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and cherry tomatoes.
  2. Sauté for about 5-7 minutes until tender. Season with salt and pepper.
Combine and Serve
  1. Add the cooked ravioli to the skillet with the veggies and toss to combine.
  2. Drizzle with pesto sauce and gently toss again before serving.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 600mgFiber: 6gSugar: 6g

Notes

You can customize the veggies based on your preference. Feel free to add spinach or broccoli for extra nutrition.

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