Quick Pesto Ravioli with Vegetables (Printable Format)
A speedy weeknight dinner featuring chicken ravioli tossed with sautéed zucchini, cherry tomatoes, and spinach in a flavorful basil pesto sauce.
# What You'll Gather:
→ Main Ingredients
01 -
18 oz refrigerated chicken ravioli
02 -
1 tbsp olive oil
03 -
1 zucchini, sliced into half-moons
04 -
1 cup cherry tomatoes, halved
05 -
1 cup baby spinach
06 -
1/2 cup jarred basil pesto
07 -
Salt and pepper, to taste
08 -
2 tbsp grated Parmesan cheese (optional)
09 -
Fresh basil, for garnish (optional)
# Step-by-Step Instructions:
01 -
Cook chicken ravioli according to package directions. Drain and set aside.
02 -
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook for 3-4 minutes until slightly tender.
03 -
Add cherry tomatoes and cook another 2-3 minutes until they begin to soften.
04 -
Stir in baby spinach and cook until wilted, about 1 minute.
05 -
Add the cooked ravioli to the skillet, then stir in the basil pesto. Toss gently to coat everything evenly.
06 -
Season with salt and pepper to taste.
07 -
Serve warm, topped with grated Parmesan and fresh basil if desired.
# Important Tips:
01 -
Feel free to use any filled pasta—cheese or spinach ravioli work great too
02 -
Add grilled chicken or shrimp for extra protein
03 -
To lighten it up, use a homemade or low-oil pesto