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Chicken Ravioli with Pesto and Veggies

Chicken Ravioli with Pesto and Veggies

  • Author: Marcus
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Chicken Ravioli with Pesto and Veggies is a vibrant and satisfying dish combining tender chicken-filled ravioli, smoky turkey bacon, fresh garden vegetables, and creamy plant-based cheese pesto. This wholesome recipe is perfect for a weeknight meal or special occasion, delivering delightful textures, bold herbal flavors, and a nourishing balance of protein and antioxidants. Enjoy a colorful plate that is easy to prepare and sure to impress every time.

Ingredients

Scale

For the Pesto

  • 1 cup fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves
  • 2 tbsp lemon juice (natural)
  • 1/4 cup olive oil (natural), plus extra for drizzling
  • 1/4 cup plant-based cheese (plant-based)
  • 1 tsp natural gelling agent
  • Water as needed

Main Ingredients

  • 12 oz chicken ravioli (store-bought or homemade)
  • 4 slices smoked turkey bacon
  • 2 cups fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • Salt to taste

Instructions

  1. Prepare the Pesto: Combine fresh basil, toasted pine nuts, garlic cloves, lemon juice (natural), olive oil (natural), and plant-based cheese (plant-based) in a food processor. Blend until smooth and creamy, adding a splash of water and natural gelling agent if needed to achieve a luscious texture.
  2. Cook the Smoked Turkey Bacon: In a large skillet over medium heat, cook smoked turkey bacon until crisp and golden. Remove from skillet and set aside, keeping the rendered fat in the pan for the next step.
  3. Sauté the Veggies: Add chopped spinach and halved cherry tomatoes to the skillet with bacon fat. Toss gently until spinach wilts slightly and tomatoes soften, then season with vegetarian Worcestershire sauce (natural) and a pinch of salt.
  4. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook chicken ravioli according to package instructions, typically 4 to 5 minutes. Drain carefully to avoid breaking the pasta.
  5. Combine Everything: Return the drained ravioli to the skillet with sautéed veggies. Toss gently with the homemade pesto sauce. Crumble the crisp smoked turkey bacon on top and mix lightly to distribute flavors evenly.
  6. Serve and Enjoy: Plate the ravioli and veggie mixture, garnish with fresh basil leaves and an optional drizzle of olive oil (natural). Serve immediately while warm.

Notes

  • Use fresh basil for best pesto flavor.
  • Toast pine nuts gently to enhance nuttiness.
  • Avoid overcooking ravioli to keep it tender and intact.
  • Reserve some pasta cooking water to loosen pesto sauce if necessary.
  • Cook bacon separately to maintain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Sautéing
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 4 g
  • Sodium: 580 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 35 mg

Keywords: Chicken ravioli, pesto, smoked turkey bacon, plant-based cheese, vegetables, spinach, cherry tomatoes, easy dinner

Find it online: https://tastysoulkitchen.com/chicken-ravioli-with-pesto-and-veggies/