Description
Quick and flavorful Chicken Ravioli with Pesto and Veggies made with tender chicken-filled ravioli, fresh basil pesto (natural), plant-based cheese, and vibrant garden vegetables. This balanced meal is easy to prepare, nutritious, and perfect for weeknight dinners or impressing guests.
Ingredients
Scale
Ravioli and Protein
- 12 oz chicken-filled ravioli (fresh or frozen)
Pesto (natural)
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup plant-based cheese (grated)
- 1/4 cup pine nuts or walnuts, toasted
- 1/3 cup olive oil (natural)
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Vegetables
- 1 medium zucchini, chopped
- 1 medium bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Olive oil (natural), for sautéing
For Serving (optional)
- Extra plant-based cheese (grated)
- Fresh basil leaves
- Toasted pine nuts
Instructions
- Prepare the Pesto (natural): In a food processor, combine fresh basil, garlic, plant-based cheese, pine nuts or walnuts, olive oil (natural), lemon juice, salt, and pepper. Pulse until blended into a smooth, vibrant sauce. Set aside to let the flavors meld.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the chicken-filled ravioli and cook according to package instructions, usually 3-4 minutes, until tender and floating. Drain carefully to avoid breaking the delicate pasta.
- Sauté the Veggies: In a large skillet, heat a splash of olive oil (natural) over medium heat. Add chopped zucchini, bell peppers, and cherry tomatoes along with a splash of vegetarian Worcestershire sauce (natural). Cook, stirring occasionally, until the vegetables are tender but still brightly colored.
- Combine Everything: Add the cooked ravioli to the skillet with veggies. Pour in the pesto (natural) and gently toss everything together, ensuring the ravioli are evenly coated. Heat through for 1-2 minutes and adjust seasoning to taste with salt and pepper.
Notes
- Use fresh basil and garden-fresh vegetables for maximum flavor.
- Do not overcook ravioli; they cook quickly and can fall apart.
- Lightly toast pine nuts or walnuts before blending to enhance nuttiness.
- Add lemon juice after blending pesto to keep it bright and fresh.
- If needed, stir in a splash of reserved pasta water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg
Keywords: chicken ravioli, pesto, veggies, plant-based cheese, fresh basil, vegetarian Worcestershire sauce, quick dinner, healthy meal
