Go Back
Chicken Ravioli Basil Pesto Vegetables

Chicken Ravioli Basil Pesto Vegetables

Offers a quick, flavorful weeknight meal that simplifies busy evenings. This recipe is your go-to for a delicious, satisfying pasta dish packed with vibrant flavors and wholesome ingredients.
Print Recipe Pin Recipe
Total Time 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 shallot finely diced
  • 2 cloves garlic minced
  • 1 (9-ounce) package refrigerated chicken ravioli
  • 1/2 cup cherry tomatoes halved
  • 1 cup broccoli florets chopped, blanched
  • 1/4 cup frozen peas
  • 1/2 cup prepared basil pesto
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons heavy cream (optional, for a creamier sauce)
  • N/A to taste Salt
  • N/A to taste freshly ground black pepper
  • N/A leaves Fresh basil for garnish

Equipment

  • Large skillet
  • Large pot
  • Ice Bath

Method
 

  1. Blanch the broccoli florets in boiling water for 2-3 minutes until they are bright green and slightly tender. Immediately plunge them into an ice bath to stop the cooking process and preserve their vibrant color. Drain well and set aside.
    1 cup broccoli florets
  2. Heat the olive oil in a large skillet or pot over medium heat. Add the finely diced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 shallot, 2 cloves garlic
  3. While the shallots and garlic are sautéing, bring a large pot of salted water to a boil. Carefully add the refrigerated chicken ravioli to the boiling water and cook according to package directions, usually 3-5 minutes, until they float to the surface and are cooked through. Reserve about 1/2 cup of the pasta cooking water before draining the ravioli.
    1 (9-ounce) package refrigerated chicken ravioli
  4. Drain the cooked ravioli and add it directly to the skillet with the sautéed shallots and garlic.
    1 (9-ounce) package refrigerated chicken ravioli, 1 shallot, 2 cloves garlic
  5. Add the halved cherry tomatoes, blanched broccoli florets, and frozen peas to the skillet. Stir gently to combine everything.
    1/2 cup cherry tomatoes, 1 cup broccoli florets, 1/4 cup frozen peas
  6. Spoon the prepared basil pesto over the ravioli and vegetables. If you desire a creamier sauce, stir in the heavy cream at this stage.
    1/2 cup prepared basil pesto, 2 tablespoons heavy cream
  7. Add about 1/4 cup of the reserved pasta cooking water to the skillet. Stir continuously until the pesto sauce thickens and coats the ravioli and vegetables evenly. Add more pasta water, a tablespoon at a time, if needed to reach your desired sauce consistency. Season generously with salt and freshly ground black pepper to taste.
    N/A to taste Salt, N/A to taste freshly ground black pepper
  8. Stir in the grated Parmesan cheese until it’s melted and incorporated into the sauce.
    1/4 cup grated Parmesan cheese
  9. Serve the Chicken Ravioli Basil Pesto Vegetables immediately, garnished with extra Parmesan cheese and fresh basil leaves for an extra burst of flavor.
    1/4 cup grated Parmesan cheese, N/A leaves Fresh basil

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Can also be frozen for up to 2-3 months. Reheat gently in a skillet or microwave.