Chicken Ravioli with Pesto and Veggies
Indulge in the comforting flavors of Chicken Ravioli with Pesto and Veggies, a delightful dish that combines tender chicken-filled pasta, aromatic pesto, and vibrant roasted vegetables. Perfect for weeknight dinners or family gatherings, this recipe offers a burst of freshness and a symphony of flavors that will transport you to an Italian kitchen filled with warmth and joy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Roasting
- Cuisine: Italian
Ingredients
Scale
- 12 oz fresh chicken ravioli
- 1 cup homemade or store-bought pesto sauce
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Chop zucchini into bite-sized pieces and halve cherry tomatoes.
- Bring salted water to a boil, add ravioli, and cook according to package instructions until they float.
- Preheat oven to 400°F (200°C). Toss zucchini and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until golden.
- Drain ravioli, reserving some pasta water. In a large bowl, mix ravioli with pesto, adding reserved water for desired creaminess.
- Fold in the roasted zucchini and tomatoes gently.
- Plate with freshly grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg