Pesto ravioli is a quick and delicious dish that brings a burst of flavor to your weeknight dinners. With its creamy basil pesto and tender chicken, this recipe is healthy, family-friendly, and perfect for a satisfying meal.
Table of Contents
Pesto Ravioli with Chicken and Asparagus
Overview of Pesto Ravioli
Pesto ravioli combines the rich taste of homemade or store-bought ravioli with vibrant flavors. This dish is not only hearty but also incredibly versatile, making it a great choice for any occasion.
Flavor Profile and Cooking Time
This dish offers a delightful mix of savory, aromatic basil pesto, juicy chicken, and fresh vegetables. It comes together in just 30 minutes, making it perfect for busy weeknights.
Ingredients for Pesto Ravioli
Ravioli and Protein Choices
You’ll need 10 oz of ravioli, which you can find in various types. For protein, I recommend 1 lb of boneless skinless chicken breast, sliced thinly for quick cooking. You can also use cheese ravioli or tortellini for a different twist.
Fresh Vegetables and Seasonings
This dish shines with 1 lb of asparagus, ½ cup of sun-dried tomatoes, and 1 cup of halved cherry tomatoes. A sprinkle of salt enhances all the flavors, while 2 tablespoons of olive oil bring everything together.
Step-by-Step Instructions
Cooking the Ravioli
Start by cooking the ravioli according to the package instructions. Drain and set aside, letting the delicious aroma fill your kitchen.
Sautéing the Chicken and Sun-Dried Tomatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken breast, seasoned with salt, alongside the chopped sun-dried tomatoes. Sauté for 5-10 minutes until the chicken is golden and fully cooked.
Preparing the Asparagus
Remove the chicken and tomatoes from the skillet but keep the flavorful oil in the pan. Add the asparagus, seasoned with salt, and an additional ¼ cup of sun-dried tomatoes. Cook for 5-10 minutes until the asparagus is tender yet crisp, then transfer to a plate.
Combining Ingredients with Pesto
Return the cooked chicken and sun-dried tomatoes to the skillet. Stir in ¼ cup of basil pesto, heating for 1-2 minutes to meld the flavors. Next, add the drained ravioli and halved cherry tomatoes, mixing gently to combine everything. Don’t forget to fold in the asparagus for that beautiful color!
Variations and Substitutions
Different Types of Ravioli
You can easily switch up the ravioli type. Try cheese-filled ravioli or even spinach tortellini for a delightful variation.
Vegetable Alternatives
If asparagus isn’t your favorite, green beans make a fantastic substitute. They add a similar crunch and freshness to the dish.
Using Leftover Cooked Chicken
Got leftover cooked chicken? Perfect! Simply toss it in during the last few minutes of cooking for an easy and quick meal.
How to Store Leftovers
Refrigeration Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This way, you can enjoy the delicious flavors later in the week.
Reheating Instructions
To reheat, place the ravioli mixture in a skillet over medium heat. Cook for 5-10 minutes until heated through, stirring occasionally.
What to Serve with Pesto Ravioli
Side Dish Suggestions
This dish pairs wonderfully with a simple mixed greens salad or some garlic bread. The fresh crunch of a salad complements the creamy pasta nicely.
Pairing with Sauces
If you want to enhance the dish further, consider drizzling some extra basil pesto or a light cream sauce over the top.
FAQs
What ingredients do I need to make pesto ravioli from scratch?
For homemade pesto ravioli, you’ll need flour, eggs, salt, and your choice of filling, such as cheese or vegetables, along with basil pesto to serve.
How long does it take to cook store-bought pesto ravioli?
Cooking store-bought pesto ravioli typically takes about 3-5 minutes in boiling water, depending on the package instructions.
What sauces pair well with pesto ravioli?
Pesto ravioli pairs well with a light cream sauce, marinara, or simply drizzled with extra basil pesto.
Can I freeze leftover pesto ravioli for later use?
Yes, you can freeze leftover pesto ravioli by placing them in an airtight container. They can last up to 3 months in the freezer.
What is the best way to serve pesto ravioli for a dinner party?
Serve pesto ravioli in a large bowl, garnished with fresh basil or parmesan cheese. Pair it with a nice salad and wine for an elegant dinner.
Related Recipes to try
Conclusion
Pesto ravioli is a delightful weeknight dinner that brings comfort and flavor to your table. Whether you choose to make your own sauce or rely on store-bought options, this dish will surely impress your family and friends. For more cooking inspiration, check out my Pinterest page for delicious recipes and ideas. Enjoy your cooking journey!
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Pesto Ravioli: A Savory Weeknight Delight
Equipment
- large skillet
- pot for boiling ravioli
Ingredients
- 10 oz ravioli
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, sliced
- Salt to taste
- ½ cup sun-dried tomatoes, drained and chopped
- 1 lb asparagus, ends trimmed and cut in half
- ¼ cup basil pesto
- 1 cup cherry tomatoes, halved
Instructions
- Cook the ravioli according to package instructions and drain.
- Heat olive oil in a large skillet over medium heat.
- Add the sliced chicken breast seasoned with salt and sun-dried tomatoes, cooking until the chicken is fully cooked.
- Remove the chicken and tomatoes, keeping the oil in the pan.
- Cook the asparagus and additional sun-dried tomatoes in the skillet until tender.
- Return the chicken and tomatoes to the skillet, stir in the basil pesto, and heat.
- Add the cooked ravioli and cherry tomatoes, mixing to combine.
- Adjust seasoning with salt if needed and serve.
