Chicken Ravioli with Basil Pesto and Vegetables: A Light & Flavorful Spring Dinner Delight
Looking for the perfect spring dinner that’s both easy to prepare and bursting with fresh flavors? This Chicken Ravioli with Basil Pesto and Vegetables recipe is the ultimate seasonal comfort food. With its vibrant colors, rich basil aroma, and wholesome ingredients, it’s an elegant yet effortless dish that celebrates the bounty of spring.
Ingredients
To serve 4 people, you’ll need:
For the Ravioli & Vegetables:
- 1 package (9–12 oz) of fresh or frozen chicken ravioli
- 1 tablespoon olive oil
- 1 small zucchini, thinly sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach (loosely packed)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
For the Basil Pesto:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt to taste
Optional Garnishes:
- Extra Parmesan for sprinkling
- Toasted pine nuts
- Fresh basil leaves
Required Kitchen Tools
- Large pot (for boiling ravioli)
- Colander (to drain pasta)
- Large skillet or sauté pan
- Food processor or blender (for homemade pesto)
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Preparation Instructions
1: Prepare the Basil Pesto
If you’re making your own pesto:
- In a food processor, combine basil, pine nuts, garlic, and Parmesan.
- Pulse until finely chopped.
- While processing, slowly drizzle in the olive oil until smooth and creamy.
- Season with salt to taste and set aside
2: Cook the Chicken Ravioli
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook according to the package instructions (usually 3–5 minutes for fresh ravioli).
- Drain and set aside, reserving 1/4 cup of pasta water.
3: Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add zucchini and bell pepper. Sauté for 3–4 minutes until just tender.
- Add cherry tomatoes and cook for another 2 minutes.
- Stir in the baby spinach and cook until just wilted (about 1 minute).
- Season the veggies with salt, pepper, and garlic powder (if using).
4: Combine Ravioli with Vegetables and Pesto
- Add the drained ravioli to the skillet with the vegetables.
- Stir in the pesto (start with 1/3 cup and add more to taste).
- If needed, add a splash of reserved pasta water to loosen the sauce.
- Toss gently to combine everything evenly.
5: Garnish and Serve
- Plate the ravioli and veggies in shallow bowls.
- Sprinkle with extra Parmesan, pine nuts, and fresh basil.
- Serve immediately while warm and aromatic.
Helpful Tips for Making or Serving
- Use seasonal veggies: Asparagus, snap peas, or baby carrots can be great spring alternatives.
- Make it vegetarian: Use cheese or mushroom ravioli instead of chicken-filled ones.
- Pesto variations: Try arugula, kale, or spinach pesto for a twist.
- Meal prep tip: You can make the pesto up to 3 days in advance and store it in the fridge with a layer of oil to prevent browning.
- Serving idea: Pair it with a light spring salad and a crisp glass of white wine for a complete meal.
Approximate Nutritional Value (Per Serving)
- Calories: 480–520 kcal
- Protein: 20–25g
- Carbohydrates: 35–40g
- Fat: 25–30g
- Fiber: 4–5g
- Sodium: 550–650mg (depending on pesto and ravioli brand)
Note: Nutritional values may vary depending on ingredients used.
Conclusion
This Chicken Ravioli with Basil Pesto and Vegetables is more than just a meal—it’s a celebration of everything that makes spring dinners feel special. Light, colorful, and deliciously herbaceous, this dish is easy to make on a weeknight yet elegant enough to serve guests. Whether you’re enjoying it outdoors under the sunshine or around the dinner table with family, it’s sure to bring warmth and joy to your evening.
So the next time you’re looking for a quick yet refined spring dinner, reach for this recipe—you’ll savor every bite.
