There’s something magical about a plate of homemade ravioli that brings comfort and satisfaction to any dinner table. This Chicken Ravioli with Pesto and Veggies combines tender pasta pillows filled with savory chicken, bathed in a vibrant pesto sauce, and accompanied by colorful vegetables that add both nutrition and visual appeal.
Perfect for weeknight dinners yet impressive enough for guests, this dish strikes that delicate balance between effort and reward. The combination of herbaceous pesto, tender chicken filling, and fresh vegetables creates layers of flavor that will have everyone reaching for seconds.
Why You’ll Love This
- Balanced meal in one dish – protein, carbs, and vegetables all in a single recipe
- Customizable – adapt the vegetables based on what’s in season or what you have on hand
- Make-ahead friendly – prepare components in advance for quick assembly
- Impressive presentation – looks like you spent hours in the kitchen (even if you didn’t!)
- Leftovers reheat beautifully – perfect for lunch the next day
Ingredients
- 10 oz ravioli
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, sliced
- Salt, to taste
- ½ cup sun-dried tomatoes, drained of oil, chopped
- 1 lb asparagus, ends trimmed, cut in half
- ¼ cup basil pesto
- 1 cup cherry tomatoes, yellow and red, sliced in half
Instructions
- Cook ravioli according to the package instructions, and drain. While the ravioli cooks, proceed with the rest of the recipe.
- In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add sliced chicken breast (seasoned with salt) and ¼ cup chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until completely cooked through.
- Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove the asparagus to a plate.
- Add the cooked chicken with sun-dried tomatoes back to the skillet. Add basil pesto, stir to coat, and cook on low-medium heat until the chicken is reheated, about 1 to 2 minutes. Remove from heat.
- Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken and pesto. Stir to combine. Add more pesto if desired, and season with additional salt if needed.
- Serve the chicken, ravioli, and cherry tomatoes together with the cooked asparagus. Enjoy!
Tips & Variations
- Protein swap: Use cheese ravioli instead of chicken for a vegetarian option.
- Homemade touch: Make your own pesto with fresh basil, pine nuts, garlic, Parmesan, and olive oil for even more flavor.
- Seasonal adjustments: Substitute vegetables based on what’s in season – asparagus in spring, eggplant in summer, mushrooms in fall.
- Creamy version: Add 1/4 cup of heavy cream to the pesto sauce for a richer texture.
- Spice it up: Add red pepper flakes for some heat.
- Time-saver: Use pre-chopped vegetables from the produce section to cut down on prep time.
Serving Suggestions
This dish is substantial enough to stand alone as a complete meal, but a simple green salad with a light vinaigrette makes a perfect accompaniment. For a more elaborate dinner, serve with garlic bread or warm focaccia to soak up the delicious pesto sauce.
A chilled glass of crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the herbaceous notes of the pesto and complements the vegetables nicely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or olive oil to refresh the sauce.
- The ravioli is done when they float to the surface of the boiling water.
- Be gentle when stirring the ravioli into the sauce to prevent them from tearing.
FAQs
Can I use store-bought ravioli?
Absolutely! While homemade ravioli is delicious, quality store-bought varieties work perfectly in this recipe and save significant time.
How do I prevent my ravioli from breaking?
Be gentle when stirring and use a folding motion rather than aggressive stirring. Also, don’t overcook the ravioli as they become more fragile when overcooked.
Can I make this ahead of time?
You can prepare the vegetable-pesto mixture ahead of time, but cook and add the ravioli just before serving for best results.
Is there a dairy-free option?
Yes! Use a dairy-free pesto and skip the Parmesan cheese, or substitute with nutritional yeast for a similar umami flavor.
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