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Delightful Chicken Ravioli with Pesto and Veggies

Chicken Ravioli with Pesto and Veggies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 400 g chicken ravioli
  • 1 cup basil pesto
  • 1 cup cherry tomatoes halved
  • 1 medium zucchini diced
  • 1 bell pepper diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method
 

  1. Cook the ravioli according to package instructions
  2. Prepare the vegetables by dicing the zucchini and bell pepper, and halving the cherry tomatoes
  3. In a large skillet, heat olive oil over medium heat
  4. Sauté the vegetables in the skillet until tender, about 5-7 minutes
  5. Add the cooked ravioli to the skillet and gently toss with the vegetables
  6. Pour in the basil pesto and stir to coat evenly
  7. Heat everything together for another 2-3 minutes
  8. Serve hot, topped with grated Parmesan cheese