Chicken Ravioli Pesto Veggies: A Delicious and Easy Recipe for Dinner

Chicken Ravioli Pesto Veggies is a delightful dish that brings together the rich flavors of tender chicken, fresh vegetables, and aromatic pesto, all enveloped in delicate pasta. This recipe not only tantalizes your taste buds but also offers a quick and convenient meal option for busy weeknights. Originating from the heart of Italian cuisine, ravioli has a long-standing history as a beloved comfort food, often enjoyed during family gatherings and festive occasions.

People adore Chicken Ravioli Pesto Veggies for its perfect balance of taste and texture. The creamy pesto sauce complements the savory chicken and crisp veggies, creating a harmonious blend that is both satisfying and nutritious. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is easy to follow and guarantees a delicious outcome that will impress your family and friends. Dive into this culinary experience and discover why this dish has become a staple in many households!

Ingredients:

• For the Chicken Ravioli:
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup cooked chicken, shredded
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• For the Pesto Sauce:
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• For the Veggies:
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup spinach leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparing the Ravioli Dough

1. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour.
2. Crack the eggs into the well and add the olive oil.
3. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
4. Once the dough is too stiff to mix with a fork, use your hands to knead it on a floured surface for about 8-10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Preparing the Filling

1. In a medium bowl, combine the shredded chicken, ricotta cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
2. Mix well until all ingredients are thoroughly combined. Set aside.

Rolling Out the Dough

1. After the dough has rested, divide it into four equal portions.
2. Using a pasta machine or a rolling pin, roll out one portion of the dough on a floured surface until it is very thin (about 1/16 inch thick).
3. Repeat with the remaining portions of dough, keeping the rolled-out sheets covered with a clean kitchen towel to prevent drying out.

Assembling the Ravioli

1. Take one sheet of rolled-out dough and lay it flat on a floured surface.
2. Using a teaspoon, place small mounds of the chicken filling about 1 inch apart on one half of the dough sheet.
3. Fold the other half of the dough over the filling to create a pocket.
4. Press down around each mound of filling to seal the ravioli, ensuring there are no air pockets.
5. Use a pasta cutter or a knife to cut the ravioli into squares or desired shapes.
6. Place the finished ravioli on a floured baking sheet and cover with a towel while you repeat the process with the remaining dough and filling.

Preparing the Pesto Sauce

1. In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.
2. Pulse until the mixture is finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
4. Season with salt and pepper to taste. Set aside.

Cooking the Veggies

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the cherry tomatoes, zucchini, and bell pepper to the skillet.
   

   Conclusion:

   In summary, this Chicken Ravioli Pesto Veggies recipe is a must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and nutrition. The combination of tender chicken-filled ravioli, vibrant vegetables, and a rich pesto sauce creates a delightful dish that is not only satisfying but also visually appealing. Whether you choose to serve it as a main course or as a side dish, this recipe is versatile enough to adapt to your preferences. For a twist, consider adding sun-dried tomatoes or olives for an extra layer of flavor, or swap out the veggies for seasonal favorites like asparagus or zucchini. You can also experiment with different types of pesto, such as sun-dried tomato or arugula, to give the dish a unique spin. We encourage you to try this Chicken Ravioli Pesto Veggies recipe and share your experience with friends and family. Your feedback and variations can inspire others to enjoy this delicious meal. Don’t forget to take a moment to savor each bite and appreciate the harmony of flavors. Happy cooking!
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   Chicken Ravioli Pesto Veggies: A Delicious and Easy Recipe for Dinner

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   • Author: Dottie
   • Total Time: 90 minutes
   • Yield: 4 servings 1x

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   Description

   >Cooking the Veggies

   1. In a large skillet, heat olive oil over medium heat.
   2. Add the cherry tomatoes, zucchini, and bell pepper. Sauté for about 5-7 minutes until tender.
   3. Add the spinach and cook until wilted. Season with salt and pepper.

   Cooking the Ravioli

   1. Bring a large pot of salted water to a boil.
   2. Add the ravioli and cook for 3-4 minutes or until they float to the surface.
   3. Using a slotted spoon, remove the ravioli and drain.

   Combining the Dish

   1. In a large bowl, toss the cooked ravioli with the pesto sauce until well coated.
   2. Add the sautéed veggies and gently mix.
   3. Serve warm, garnished with extra Parmesan cheese if desired.

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   Ingredients

   Scale 1x2x3x

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   • 2 cups all-purpose flour
   • 3 large eggs
   • 1 tablespoon olive oil
   • 1 teaspoon salt
   • 1 cup cooked chicken, shredded
   • 1/2 cup ricotta cheese
   • 1/4 cup grated Parmesan cheese
   • 1 teaspoon garlic powder
   • 1 teaspoon Italian seasoning
   • Salt and pepper to taste
   • 2 cups fresh basil leaves
   • 1/2 cup pine nuts
   • 1/2 cup grated Parmesan cheese
   • 2 cloves garlic
   • 1/2 cup olive oil
   • Salt and pepper to taste
   • 1 cup cherry tomatoes, halved
   • 1 zucchini, sliced
   • 1 bell pepper, diced
   • 1 cup spinach leaves
   • 2 tablespoons olive oil
   • Salt and pepper to taste

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   Instructions

   1. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour.
   2. Crack the eggs into the well and add the olive oil.
   3. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
   4. Once the dough is too stiff to mix with a fork, use your hands to knead it on a floured surface for about 8-10 minutes until smooth and elastic.
   5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
   6. In a medium bowl, combine the shredded chicken, ricotta cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
   7. Mix well until all ingredients are thoroughly combined. Set aside.
   8. After the dough has rested, divide it into four equal portions.
   9. Using a pasta machine or a rolling pin, roll out one portion of the dough on a floured surface until it is very thin (about 1/16 inch thick).
   10. Repeat with the remaining portions of dough, keeping the rolled-out sheets covered with a clean kitchen towel to prevent drying out.
   11. Take one sheet of rolled-out dough and lay it flat on a floured surface.
   12. Using a teaspoon, place small mounds of the chicken filling about 1 inch apart on one half of the dough sheet.
   13. Fold the other half of the dough over the filling to create a pocket.
   14. Press down around each mound of filling to seal the ravioli, ensuring there are no air pockets.
   15. Use a pasta cutter or a knife to cut the ravioli into squares or desired shapes.
   16. Place the finished ravioli on a floured baking sheet and cover with a towel while you repeat the process with the remaining dough and filling.
   17. In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.
   18. Pulse until the mixture is finely chopped.
   19. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
   20. Season with salt and pepper to taste. Set aside.

   Notes

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   • Der Teig darf während der Ruhezeit nicht bewegt werden.
   • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.

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   • Prep Time: 40 minutes
   • Cook Time: “15 minutes”