Chicken Ravioli with Pesto and Veggies

Introduction & Inspiration

I’m always looking for vibrant skillet meals that are packed with flavor, incorporate fresh vegetables, and come together relatively quickly for a satisfying dinner. This Chicken Ravioli with Pesto and Veggies recipe immediately jumped out at me! It combines tender chicken, cheesy ravioli, crisp-tender asparagus, sweet cherry tomatoes, and intense sun-dried tomatoes, all tossed in a fragrant basil pesto – it sounded like springtime in a skillet!

My inspiration came from wanting a pasta dish that felt a little more special than usual, and using ravioli instead of plain pasta instantly elevates the meal. Pairing the richness of ravioli with bright pesto, savory chicken, and fresh vegetables seemed like a perfect balance of indulgence and freshness, ideal for a weeknight treat or casual entertaining.

My goal was to explore this specific recipe, which cleverly uses one skillet to cook the chicken and vegetables in stages, building flavor before tossing everything together with cooked ravioli and pesto. It looked like a fantastic way to create a delicious, multi-component meal without excessive cleanup.

Let’s get cooking this vibrant and satisfying ravioli dish!

Nostalgic Appeal / Comfort Food Connection

This Chicken Ravioli with Pesto and Veggies recipe taps into several comforting and nostalgic culinary threads. Ravioli itself is a beloved comfort food, often associated with classic Italian meals, cheesy fillings, and satisfying pasta dishes. Using it as the base automatically adds a layer of comforting familiarity.

Pesto sauce, with its bright blend of basil, garlic, pine nuts, and Parmesan, has become a modern comfort staple, adding vibrant, familiar flavor to pasta, sandwiches, and more. Chicken and pasta combinations are also universally comforting and crowd-pleasing.

The inclusion of fresh asparagus and cherry tomatoes adds a touch of seasonal freshness, reminiscent of garden harvests and simple, flavorful vegetable preparations enjoyed during warmer months.

Making and eating this dish feels like enjoying elevated comfort food – the satisfying richness of ravioli and chicken combined with the bright, familiar flavors of pesto and fresh vegetables.

Homemade Focus (Staged Cooking for Texture)

This recipe beautifully showcases how thoughtful homemade preparation, even involving separate components, can lead to a superior final dish. While using store-bought ravioli and pesto are convenient options, the process focuses on cooking the chicken and asparagus separately in the same skillet before combining everything, ensuring each element retains its optimal texture.

I appreciate recipes that prioritize texture by cooking ingredients in stages. Searing the chicken with sun-dried tomatoes first develops flavor and ensures the chicken isn’t overcrowded. Subsequently cooking the asparagus in the same flavorful oil until perfectly tender-crisp prevents it from becoming mushy, which could happen if everything was simmered together for too long.

Cooking the ravioli separately according to package directions also guarantees it has the perfect al dente bite. The final homemade touch comes from combining these perfectly cooked components with the pesto and fresh cherry tomatoes, creating a vibrant and texturally diverse skillet meal.

This method highlights how a little extra care in the homemade cooking process leads to a much more satisfying and delicious result compared to simply tossing everything together at once.

Flavor Goal

The primary flavor goal of this Chicken Ravioli with Pesto and Veggies is a bright, herbaceous, savory, and slightly sweet-tart flavor profile with a delightful mix of textures. It aims for tender chicken, plump ravioli, crisp-tender asparagus, juicy cherry tomatoes, and chewy sun-dried tomatoes, all generously coated in fragrant basil pesto.

The sliced chicken breast provides the lean, savory protein, flavored by the pesto and sun-dried tomatoes it’s cooked and tossed with.

The ravioli (typically cheese-filled, enhancing the comfort factor) offers soft, pasta pillows.

The asparagus brings a fresh, green, slightly earthy flavor and a pleasant tender-crisp bite.

Sun-dried tomatoes add concentrated bursts of intense sweet-tart umami flavor. Fresh cherry tomatoes, added at the end, contribute pops of juicy acidity and sweetness.

Basil pesto provides the dominant herbaceous, garlicky, nutty, and cheesy notes that tie the entire dish together. Salt and pepper balance the final plate.

Ingredient Insights

Let’s explore the key ingredients for this vibrant skillet meal:

• Ravioli: The pasta star. Cheese ravioli is classic, but mushroom, spinach, or even meat-filled could work. Fresh or frozen cooks faster than dried. Cook al dente.
• Olive oil: For sautéing.
• Chicken breast, boneless skinless, sliced: Lean protein. Slicing helps it cook quickly. Chicken thighs can substitute for richer flavor.
• Salt: Essential seasoning.
• Sun-dried tomatoes, drained of oil, chopped: Provide intense sweet-tart umami. Oil-packed recommended for flavor. Used both with chicken and asparagus.
• Asparagus, ends trimmed, cut in half: The key fresh vegetable, providing color and texture. Choose firm spears, trim woody ends.
• Basil pesto: The main sauce/flavoring. Use good quality store-bought or homemade.
• Cherry tomatoes, yellow and red, halved: Added fresh at the end for juicy bursts and color.

Using fresh asparagus and good quality pesto makes a significant difference.

Essential Equipment

You’ll need standard tools for pasta and skillet cooking:

• A large pot: For boiling the ravioli.
• A colander or spider/slotted spoon: For draining the cooked ravioli.
• A large skillet: Crucial for cooking chicken, asparagus, and tossing everything together. Needs ample space.
• A cutting board and knife: For slicing chicken, trimming/cutting asparagus, chopping sun-dried tomatoes, halving cherry tomatoes.
• Tongs or a spatula: For cooking chicken and asparagus.
• Measuring cups and spoons.

Basic kitchen equipment is sufficient.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 10 oz ravioli (fresh or frozen recommended for typical package size)
• 2 tablespoons olive oil
• 1 lb chicken breast, boneless skinless, sliced into strips
• Salt (to taste, for seasoning chicken and asparagus)
• ½ cup sun-dried tomatoes, drained of oil, chopped (divided: 1/4 cup with chicken, 1/4 cup with asparagus)
• 1 lb asparagus, ends trimmed, cut in half
• ¼ cup basil pesto (or use more, to taste)
• 1 cup cherry tomatoes, yellow and red, sliced in half
• (Implied: Salt for pasta water)

These quantities yield about 4 servings.

Prep all ingredients before starting the cooking process.

Step-by-Step Instructions (Staged Skillet Cooking)

Let’s cook this flavorful chicken and ravioli dish:

1. Cook Ravioli:

• Bring a large pot of generously salted water to a boil.
• Add the ravioli and cook according to package instructions until al dente (usually just a few minutes for fresh/frozen).
• Drain the cooked ravioli well and set aside.

2. Cook Chicken & Sun-Dried Tomatoes:

• While ravioli cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the sliced chicken breast (seasoned generously with salt and pepper). Add 1/4 cup of the chopped sun-dried tomatoes to the skillet with the chicken.
• Cook, stirring and turning the chicken occasionally, for 5-10 minutes, until the chicken is completely cooked through and lightly browned.
• Using tongs or a slotted spoon, remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind. Set aside on a plate.

3. Cook Asparagus & Sun-Dried Tomatoes:

• Add the trimmed and cut asparagus pieces to the same skillet. Season generously with salt. Add the remaining 1/4 cup of chopped sun-dried tomatoes.
• Cook over medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender-crisp (bright green with a slight bite).
• Remove the cooked asparagus and sun-dried tomatoes to a serving plate or platter. Keep warm. (This forms the bed for serving).

4. Combine Chicken, Pesto, Ravioli & Tomatoes:

• Return the cooked chicken mixture (chicken and sun-dried tomatoes) back to the now empty skillet.
• Add the basil pesto to the skillet with the chicken. Stir well to coat the chicken completely. Cook over low-medium heat just until the chicken is reheated through, about 1 or 2 minutes.
• Remove the skillet from the heat.
• Add the cooked and drained ravioli and the halved fresh cherry tomatoes to the skillet with the pesto chicken.
• Stir gently to combine all ingredients, coating the ravioli and tomatoes lightly with the pesto. Add more pesto at this stage if you desire a saucier dish.

5. Season and Serve:

• Taste the mixture and season with more salt or pepper if needed.
• To serve, arrange the chicken, ravioli, and cherry tomato mixture over or alongside the cooked asparagus on the serving plate. Serve immediately.

A beautiful skillet meal ready quickly!

Troubleshooting

Cooking components separately minimizes some issues, but here are potential fixes:

• Problem: Chicken Breast is Dry.
  • Solution: Chicken breast cooks quickly, especially when sliced. Cook it just until done (165°F internal temp). Reheating it briefly in the pesto at the end helps. Using chicken thighs results in juicier meat.
• Problem: Asparagus is Mushy or Stringy.
  • Solution: Cook asparagus only until tender-crisp; remove it promptly. Ensure the tough, woody bottom ends were trimmed off sufficiently before cooking.
• Problem: Ravioli Stuck Together or Broke Apart.
  • Solution: Cook ravioli just until al dente. Drain gently. If waiting, toss lightly with a tiny bit of olive oil to prevent sticking. Fold gently when combining with other ingredients.
• Problem: Dish Seems Oily.
  • Solution: Ensure sun-dried tomatoes were well-drained if using oil-packed. Pesto itself contains oil. You can use slightly less cooking oil if preferred. Ensure skillet wasn’t overcrowded causing steaming instead of searing.

Watch cooking times carefully for each component.

Tips and Variations

Let’s customize this versatile skillet dish:

• Tip: Use fresh ravioli for the best texture and fastest cooking time. Good quality frozen also works well.
• Variation: Substitute tortellini (cheese, spinach, or meat) for the ravioli. Adjust cooking time accordingly.
• Tip: Use homemade basil pesto for the most vibrant flavor. If using store-bought, choose a high-quality refrigerated brand.
• Variation: Add other vegetables like sliced zucchini or bell peppers (cook alongside asparagus) or wilt in fresh spinach at the very end.
• Tip: Pat chicken dry before seasoning and adding to the hot skillet for better searing.
• Variation: Finish the dish with a sprinkle of toasted pine nuts (classic with pesto) or grated Parmesan cheese.
• Variation: Use shrimp instead of chicken (sauté quickly and add back at the very end).

Endless ways to adapt with different pastas, veggies, and proteins!

Serving and Pairing Suggestions

This Pesto Chicken Ravioli and Veggies is a satisfying complete meal.

Serving: Serve hot, arranged attractively on plates or shallow bowls with the asparagus.

Pairing:

• Standalone Meal: Contains pasta, protein, and vegetables.
• Bread: Crusty Italian bread or garlic bread is always welcome alongside pasta.
• Salad: A simple mixed green salad with a light vinaigrette or a Caprese salad would be a lovely fresh contrast.
• Wine: A crisp Italian white wine like Pinot Grigio or Sauvignon Blanc complements the pesto and vegetables. Drink with moderation.

Perfect for a weeknight dinner that feels a little special.

Nutritional Information

This dish offers protein, carbs, and vegetables, but also fat from pesto and oil. Nutritional info is approximate (per serving, assuming 4 servings):

• Calories: 500-700+ (depends heavily on ravioli filling/size, pesto oil/cheese content)
• Fat: 25-40+ grams
• Saturated Fat: 8-15+ grams
• Cholesterol: 80-120+ mg
• Sodium: 700-1000+ mg (Pesto, Parmesan in ravioli/pesto, added salt contribute)
• Total Carbs.: 35-50 grams
• Dietary Fiber: 4-7 grams
• Sugars: 5-10 grams
• Protein: 25-35+ grams

A balanced meal providing protein, carbs, and veggies. Fat and sodium content can be significant depending on pesto and ravioli choice; look for lower-sodium options if needed.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Pesto Chicken Tortellini and Veggies is a skillet meal where sliced chicken breast and sun-dried tomatoes are cooked, followed by asparagus and more sun-dried tomatoes in the same pan. Cooked ravioli (or tortellini) and fresh cherry tomatoes are then tossed with the cooked chicken in basil pesto. The mixture is served hot alongside or over the cooked asparagus.

Q&A:

Q: Can I make this ahead of time? A: Components can be prepped (cook chicken, cook ravioli – toss with oil, chop veggies). However, the final dish is best assembled and tossed with pesto just before serving for optimal texture and flavor, as pesto can dull and pasta can absorb liquid.

Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Q: How do I reheat leftovers? A: Reheat gently in a skillet over low heat, adding a splash of water or broth and maybe a touch more pesto to refresh the sauce. Microwaving works but can make chicken/ravioli texture less ideal.

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless, skinless chicken thighs (sliced) would be delicious and stay very moist.

Q: What kind of ravioli should I use? A: Cheese ravioli is classic and works well with pesto. Spinach & ricotta, mushroom, or even meat-filled ravioli would also be tasty options.