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Chicken Ravioli with Pesto and Veggies

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This Chicken Ravioli with Pesto and Veggies is a quick and satisfying dinner that’s bursting with flavor and color. Tender chicken-stuffed ravioli is tossed with vibrant sautéed vegetables and coated in a rich basil pesto sauce. It’s a perfect weeknight meal—ready in just 20 minutes and customizable with your favorite veggies!

Ingredients

Scale

  • 18 oz refrigerated chicken ravioli

  • 1 tbsp olive oil

  • 1 zucchini, sliced into half-moons

  • 1 cup cherry tomatoes, halved

  • 1 cup baby spinach

  • 1/2 cup jarred basil pesto

  • Salt and pepper, to taste

  • 2 tbsp grated Parmesan cheese (optional)

  • Fresh basil, for garnish (optional)

Instructions

  1. Cook chicken ravioli according to package directions. Drain and set aside.

  2. While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook for 3–4 minutes until slightly tender.

  3. Add cherry tomatoes and cook another 2–3 minutes until they begin to soften.

  4. Stir in baby spinach and cook until wilted, about 1 minute.

  5. Add the cooked ravioli to the skillet, then stir in the basil pesto. Toss gently to coat everything evenly.

  6. Season with salt and pepper to taste.

  7. Serve warm, topped with grated Parmesan and fresh basil if desired.

Notes

  • Feel free to use any filled pasta—cheese or spinach ravioli work great too.

  • Add grilled chicken or shrimp for extra protein.

  • To lighten it up, use a homemade or low-oil pesto.

Find it online: https://ukfinda.com/chicken-ravioli-with-pesto-and-veggies/