Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce

Comfort food is what we all want at the end of a hard day. At least for me, I want something simple, delicious, and easy to make. If you know anything about me, I always roast chicken for any recipes that may call for chicken. I’ve posted directions on my full-proof recipe for roasted chicken.

I have to be honest, when I’m in a hurry, rotisserie chicken works in a pinch. Also when you don’t have a lot of time to make basil pesto the grocery store now offers fresh basil pesto in the refrigerated section. This is my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce.



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Olive Oil



Photo May 13, 2 43 19 PM



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Cheese Ravioli

Colander-Style Spoon

Chicken Broth






Flat Leaf Italian Parsley




Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (6-quart) saucepot, colander spoon, large bowl, mesh sieve

3 rotisserie chicken breasts, bones removed, chicken shredded
1 (24-ounce) package of frozen Celentano mini rounds cheese ravioli
2 tablespoons of olive oil
1 teaspoon of red pepper flakes
2 cloves of garlic, thinly sliced
1/4 cup of fresh store-bought basil pesto
1/4 cup of chicken broth, unsalted
2 cups of frozen peas, thawed
1 cup of starchy pasta cooking liquid
1/2 cup of Parmigiano-Reggiano cheese freshly grated, extra for garnish
2 tablespoon of Italian flat-leaf parsley, finely chopped for garnish

In a large pot of salted boiling water drop the ravioli. Give the ravioli a big stir and cook for 8 to 10 minutes or until all the ravioli float to the top.

In a large sauté pan add olive oil, red pepper flakes and, sliced garlic. Turn the heat to medium letting the garlic and pepper flakes begin to infuse the oil. Once you’re able to smell the aroma of the garlic, add the chicken broth to the pan. Next, add the shredded chicken, toss to combine.

When the ravioli start floating to the top, use a colander spoon, and transfer them into the sauté pan. Add the thawed peas, gently toss to combine.

Remove the pan from the heat, stir in the room temperature pesto, grated Parmigiano-Reggiano cheese, and Italian parsley, gently toss to combine.

Add a cup of the hot starchy pasta cooking liquid into the pan to thin out the sauce, again toss to combine. Serve immediately.

There you have it, my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce, on the table in 20 minutes.