Description
Indulge in the creamy, dreamy texture of Chicken Ravioli with Pesto and Veggies, where each bite reveals a tender pasta enveloping a savory chicken filling. The vibrant green pesto adds a burst of freshness, while the sautéed vegetables provide a delightful crunch, creating a harmonious balance of flavors and textures.
Ingredients
Scale
- For the Ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- For the Filling:
- 1 cup cooked chicken, shredded
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- Salt to taste
- For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine flour, eggs, salt, and olive oil to form a dough. Knead for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- In a separate bowl, mix shredded chicken, ricotta, Parmesan, garlic powder, salt, and pepper to create the filling.
- Roll out the dough into thin sheets using a pasta machine or rolling pin.
- Place small spoonfuls of filling on one sheet, leaving space between each. Moisten the edges with water and cover with another sheet of dough, pressing to seal.
- Cut out ravioli shapes and set aside on a floured surface.
- For the pesto, blend basil, pine nuts, olive oil, Parmesan, garlic, and salt in a food processor until smooth.
- In a skillet, heat olive oil over medium heat and sauté zucchini, bell peppers, and cherry tomatoes for about 5-7 minutes until tender.
- Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float to the surface.
- Drain the ravioli and toss with pesto and sautéed veggies before serving.
Notes
- This dish can be made ahead by preparing the ravioli and freezing them before cooking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute the chicken with mushrooms for a vegetarian option.
- Use store-bought pesto for a quicker preparation.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate of ravioli with veggies and pesto
- Calories: 550
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 70 milligrams
Keywords: Chicken Ravioli, Pesto, Veggies, Italian Cuisine, Homemade Ravioli, Comfort Food, Pasta Recipe, Fresh Basil, Chicken Filling, Easy Dinner, Vegetarian Option, Gourmet Meal, Family Recipe, Quick Meal, Italian Dinner