Description

Enjoy a vibrant and comforting meal with Chicken Ravioli with Pesto and Veggies. This dish features tender chicken-filled ravioli combined with fresh garden vegetables and a fragrant homemade pesto sauce made from fresh basil, pine nuts, and plant-based Parmesan style cheese. Quick to prepare and adaptable to your taste, it offers a balanced plate full of wholesome protein, colorful veggies, and bold fresh herb flavors perfect for any night.

Ingredients

Scale

Filling

1 cup chicken breast, diced into small pieces
1/4 cup smoked turkey bacon, finely chopped
2 cloves garlic (natural), minced

Pesto

1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic (natural)
1 tablespoon apple cider vinegar (natural)
1/4 cup plant-based Parmesan style cheese
1/4 cup olive oil (natural), adjust for consistency

Vegetables

2 cups fresh spinach
1 cup cherry tomatoes, halved
1 tablespoon olive oil (natural) for sautéing

Ravioli

Fresh pasta sheets or 12 oz store-bought ravioli

Instructions

Prepare the Chicken Filling: Dice the chicken breast into small pieces. Sauté the chicken with finely chopped smoked turkey bacon and minced garlic (natural) in a skillet over medium heat until the chicken is cooked through and fragrant. Set aside to cool slightly.
Make the Pesto: In a food processor, combine fresh basil leaves, pine nuts, garlic (natural), apple cider vinegar (natural), plant-based Parmesan style cheese, and olive oil (natural). Blend until smooth and creamy, adding more olive oil (natural) to reach your desired consistency.
Prepare the Veggies: In a pan, heat olive oil (natural) and quickly sauté fresh spinach and halved cherry tomatoes just until softened but still vibrant, about 2-3 minutes. Remove from heat.
Assemble the Ravioli: If using fresh pasta sheets, place spoonfuls of the chicken and turkey bacon filling onto one sheet, leaving space between each. Cover with another sheet and carefully seal the edges to form ravioli pockets. If using store-bought ravioli, cook according to package instructions and proceed to the next step.
Cook the Ravioli and Combine: Boil a pot of salted water and cook the ravioli until they float to the surface, typically 3-4 minutes. Drain the ravioli and gently toss them with the sautéed veggies and a generous amount of pesto, ensuring all portions are well coated with the herbaceous sauce.

Notes

Use room temperature ingredients to help the pesto blend smoothly and release fresh aromas.
Don’t overfill ravioli pockets to prevent bursting during cooking.
Reserve some pasta cooking water to loosen pesto sauce if needed for easier coating.
Lightly toast pine nuts before blending to deepen their flavor and add crunch.
Cook vegetables last and briefly to maintain their vibrant color and fresh texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg

Keywords: chicken ravioli, pesto, vegetables, quick dinner, homemade pasta sauce, healthy pasta dish