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Chicken Ravioli with Pesto and Veggies

Chicken Ravioli with Pesto and Veggies

  • Author: Anthony
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Chicken Ravioli with Pesto and Veggies is a fresh, colorful, and satisfying meal featuring tender homemade ravioli filled with juicy chicken, paired with vibrant garden vegetables, and coated in a rich natural pesto sauce. This wholesome dish is quick and easy to prepare, bursting with flavor from fresh herbs and natural ingredients, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Filling

  • 300g fresh chicken breast, thinly sliced or minced
  • 2 garlic cloves, finely minced
  • 1 teaspoon lemon zest
  • 1 tablespoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 bell pepper, chopped into bite-sized pieces
  • 1 small zucchini, chopped into bite-sized pieces
  • 10 cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Pasta and Sauce

  • Ravioli pasta sheets (gluten-free if preferred)
  • 1/2 cup basil pesto (natural)
  • Olive oil, as needed for sautéing and finishing

Instructions

  1. Prepare the Chicken Filling: Finely chop or mince the fresh chicken breast. Lightly sauté it with the minced garlic, seasoning with salt and pepper, until just cooked through. Stir in lemon zest and natural gelling agent to bind the mixture for the ravioli filling.
  2. Prepare the Veggies: Wash and chop bell peppers, zucchini, and cherry tomatoes into bite-sized pieces. Lightly sauté the vegetables in olive oil until tender but still crisp, seasoning with salt and pepper to taste.
  3. Fill the Ravioli: Lay out ravioli pasta sheets on a clean surface. Place small spoonfuls of the chicken filling evenly spaced on one sheet. Brush water around each filling portion, then cover with a second pasta sheet. Gently press to seal, ensuring no air pockets remain.
  4. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook for 3-4 minutes or until they float to the top and are tender. Remove with a slotted spoon and set aside.
  5. Toss with Pesto and Veggies: Warm the basil pesto (natural) in a large pan with the sautéed vegetables. Add the cooked ravioli and toss gently to coat evenly, allowing the flavors to blend.

Notes

  • Use fresh basil in your pesto (natural) for superior flavor and aroma.
  • Do not overfill ravioli to prevent bursting during cooking.
  • Brush water along pasta sheet edges to ensure a secure seal for the filling.
  • Simmer ravioli gently to maintain tender pasta without breaking.
  • Incorporate a variety of colorful vegetables for appealing texture and taste.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling and Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving (approx. 6 ravioli with veggies and pesto)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 60 mg

Keywords: chicken ravioli, pesto, vegetables, gluten free, homemade pasta, Italian recipe, healthy dinner

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