Chicken Ravioli Pesto Veggies: A Delicious & Easy Recipe

Chicken Ravioli Pesto Veggies: Prepare to embark on a culinary adventure that’s both comforting and bursting with fresh flavors! Imagine tender, cheese-filled ravioli, generously coated in vibrant pesto, and tossed with a medley of perfectly cooked, colorful vegetables. This isn’t just a meal; it’s an experience that will tantalize your taste buds and leave you craving more.

Ravioli, a pasta pocket with ancient roots, has been a staple in Italian cuisine for centuries. While the exact origins are debated, it’s believed to have originated in the Liguria region of Italy, the same region famed for its fragrant pesto. Pesto itself, traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, adds a bright, herbaceous note that perfectly complements the richness of the ravioli and the earthiness of the vegetables.

What makes Chicken Ravioli Pesto Veggies so irresistible? It’s the harmonious blend of textures and tastes. The soft, yielding ravioli, often filled with savory chicken, provides a delightful contrast to the slightly crisp-tender vegetables. The creamy, nutty pesto ties everything together, creating a symphony of flavors that’s both satisfying and sophisticated. Plus, it’s incredibly versatile! You can customize the vegetables to your liking, making it a perfect way to use up whatever you have on hand. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, this Chicken Ravioli Pesto Veggies recipe is sure to become a new favorite.

this Recipe

Ingredients:

• For the Chicken Ravioli:
• 1 pound boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper to taste
• About 60 square wonton wrappers
• Water, for sealing
• For the Pesto Sauce:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup extra virgin olive oil, plus more as needed
• Salt and freshly ground black pepper to taste
• For the Vegetables:
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup vegetable broth (optional, for deglazing)
• Salt and freshly ground black pepper to taste
• Optional Garnishes:
• Fresh basil leaves
• Grated Parmesan cheese
• Red pepper flakes

Preparing the Chicken Ravioli Filling:

1. First, we need to cook the chicken. You can either poach it, bake it, or grill it. I prefer poaching because it keeps the chicken moist. To poach, place the chicken breasts in a saucepan and cover with water. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes. Alternatively, bake the chicken at 375°F (190°C) for about 20-25 minutes, or grill until cooked through.
2. Once the chicken is cooked, let it cool slightly. Then, shred it finely using two forks or pulse it in a food processor until finely chopped. Be careful not to over-process it into a paste. We want some texture.
3. In a large bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, chopped fresh basil, and minced garlic.
4. Add the lightly beaten egg to the mixture. The egg will help bind the filling together.
5. Season the filling generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Remember that the pasta and sauce will also have salt, so don’t overdo it.
6. Mix all the ingredients thoroughly until well combined. The filling should be moist but not too wet. If it seems too wet, add a little more Parmesan cheese.

Assembling the Chicken Ravioli:

1. Now comes the fun part – assembling the ravioli! Lay out a clean, dry surface. I like to use a large cutting board.
2. Place a wonton wrapper on the surface. Lightly brush the edges of the wrapper with water. This will help seal the ravioli.
3. Place about 1 teaspoon of the chicken filling in the center of the wonton wrapper. Don’t overfill it, or the ravioli will be difficult to seal.
4. Place another wonton wrapper on top of the filling, carefully aligning the edges with the bottom wrapper.
5. Gently press down around the filling to seal the edges. Make sure there are no air pockets. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
6. Repeat this process until all the filling is used. Place the assembled ravioli on a lightly floured baking sheet to prevent them from sticking.

Making the Pesto Sauce:

1. While you’re assembling the ravioli, you can prepare the pesto sauce. In a food processor, combine the fresh basil leaves, Parmesan cheese, toasted pine nuts, and garlic cloves.
2. Pulse the ingredients until finely chopped.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto forms a smooth paste. You may need to add more olive oil to achieve the desired consistency. I like my pesto a little on the thinner side.
4. Season the pesto with salt and freshly ground black pepper to taste. Again, taste and adjust the seasoning as needed.
5. If you want a smoother pesto, you can strain it through a fine-mesh sieve. However, I prefer the slightly rustic texture of the un-strained pesto.

Cooking the Vegetables:

1. Heat the olive oil in a large skillet or sauté pan over medium heat.
2. Add the sliced red bell pepper, yellow bell pepper, zucchini, and yellow squash to the skillet.
3. Cook the vegetables, stirring occasionally, until they are tender-crisp, about 5-7 minutes.
4. Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes, until they are slightly softened.
5. If the vegetables start to stick to the pan, you can deglaze the pan with a little vegetable broth. Pour the broth into the pan and scrape up any browned bits from the bottom. This will add extra flavor to the vegetables.
6. Season the vegetables with salt and freshly ground black pepper to taste.
7. Remove the vegetables from the skillet and set aside.

Cooking the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Gently drop the ravioli into the boiling water, a few at a time. Be careful not to overcrowd the pot.
3. Cook the ravioli for 3-5 minutes, or until they float to the surface and are cooked through. The cooking time will depend on the thickness of the wonton wrappers.
4. Remove the ravioli from the pot with a slotted spoon and drain well.

Assembling and Serving:

1. In a large bowl, combine the cooked ravioli, pesto sauce, and sautéed vegetables.
2. Gently toss everything together until the ravioli and vegetables are evenly coated with the pesto sauce.
3. Serve the chicken ravioli with pesto and vegetables immediately.
4. Garnish with fresh basil leaves, grated Parmesan cheese, and red pepper flakes, if desired.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the ravioli filling. You can use mozzarella, provolone, or even goat cheese.
• Vegetable Variations: You can also add other vegetables to the dish, such as mushrooms, spinach, or asparagus.
• Pesto Variations: If you don’t have pine nuts, you can use walnuts or almonds in the pesto. You can also add a squeeze of lemon juice to brighten the flavor.
• Make Ahead: The ravioli can be assembled ahead of time and stored in the refrigerator for up to 24 hours. The pesto sauce can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Freezing: The ravioli can be frozen for longer storage. Place the assembled ravioli on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Cook the frozen ravioli directly from frozen, adding a few minutes to the cooking time.
• Spicy Kick: Add a pinch of red pepper flakes to the pesto or the vegetables for a spicy kick.
• Creamy Sauce: For a creamier sauce, stir in a dollop of ricotta cheese or heavy cream into the pesto before tossing with the ravioli.
• Serving Suggestion: Serve with a side of crusty bread for soaking up the delicious pesto sauce.

Enjoy your homemade Chicken Ravioli with Pesto and Vegetables! I hope you love it as much as I do!

Conclusion:

This Chicken Ravioli Pesto Veggies recipe is truly a weeknight winner, and I wholeheartedly believe it deserves a spot in your regular rotation. Why? Because it’s the perfect trifecta of flavor, convenience, and wholesome goodness. We’re talking tender chicken ravioli, vibrant pesto bursting with fresh basil, and a medley of colorful, perfectly cooked vegetables, all coming together in a harmonious symphony of deliciousness. It’s a dish that satisfies both your cravings and your need for a nutritious meal, without requiring hours in the kitchen.

But beyond the simplicity and speed, it’s the taste that really seals the deal. The creamy pesto clings beautifully to the ravioli and vegetables, creating a rich and flavorful sauce that’s both comforting and exciting. The chicken ravioli adds a satisfying protein element, while the vegetables provide a delightful crunch and a boost of vitamins. It’s a complete meal in one pan, and trust me, even the pickiest eaters will be reaching for seconds.

Looking for ways to elevate this already fantastic dish? Consider serving it with a sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality olive oil. A side of crusty bread is also a must for soaking up all that delicious pesto sauce. For a lighter option, you could swap the chicken ravioli for a cheese-filled variety or even use a gluten-free ravioli for those with dietary restrictions. Feel free to experiment with different vegetables as well! Cherry tomatoes, bell peppers, zucchini, or even spinach would all be wonderful additions. You could also add a touch of heat with a pinch of red pepper flakes.

Another variation I love is to bake the entire dish in a casserole dish. Simply toss everything together, transfer it to a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown. This creates a warm and comforting casserole that’s perfect for a chilly evening. You could even add some cooked Italian sausage for an extra layer of flavor.

I’m confident that you’ll absolutely love this Chicken Ravioli Pesto Veggies recipe. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights, casual gatherings, or even a simple and satisfying lunch. The best part is that it’s so easy to customize to your own preferences and dietary needs.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience a culinary delight! I truly encourage you to give this recipe a try. I’m certain that once you taste it, you’ll be hooked. And most importantly, I’d love to hear about your experience! Did you make any modifications? What vegetables did you use? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and I can’t wait to see your creations! Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!