Cheese Ravioli with Pesto, Red Peppers and Grilled Chicken

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Cheese Ravioli with Pesto

Oh, this was good.  The freshly made pesto, sweet sauteed red peppers and onions, creamy cheese ravioli and grilled chicken were divine together.  I wish you could smell it, because it was just heavenly.  It was also super easy and quick to make.  I don’t have an ingredient picture for you this time, though.  Even while the ravioli was cooking, I was still deciding what would go into the dish.

Cheese Ravioli with Pesto, Red Peppers and Grilled Chicken
  • 2 bags frozen cheese ravioli
  • about ½ - ¾ cup of pesto sauce
  • 1 red pepper, cut into strips
  • 1 onion, coarsely chopped
  • grilled chicken breasts or tenders, sliced thin
  1. Cook the ravioli according to the directions.
  2. Saute the onions and peppers in olive oil.
  3. When the pasta is done, drain it and put it back into the cooking pan.
  4. Add the peppers and onion, grilled chicken and pesto.
  5. Serve it up and make everyone happy. Yum!

Cheese Ravioli with Pesto

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  1. my tummy is GROWLING at this picture.

  2. I made this for the fam last week and they loved it!! Making it again as I type 🙂

  3. I have a similar recipe that my friends and I have used in our “Supper Swap” sessions (made for freezing!)…..I thought you might like to try it:

    Baked Chicken and Ravioli serves 12
    2 lbs frozen cheese-filled ravioli
    1 lb chicken breast, grilled and sliced
    2/3 c chicken broth
    2 c zucchini, sliced
    ½ c red bell pepper, chopped
    ½ c chopped scallions
    ½ c basil pesto sauce
    ½ t each kosher salt and black pepper
    1 c grated parmesan cheese

    Combine all ingredients. Mix gently. Pour into a greased 9×13 baking dish, cover and bake @ 350 for 1 hour or until bubbly. Thaw and reheat @ 350 for about 30 minutes.

    suggested sides: fruit salad and garlic toast

  4. I have made a similar dish using either pesto or a sundried tomato tapenade. I cook the ravioli per package instructions, add the chicken, add a dollop or two of sour cream (just enough to coat everything) and a dollops or two of the pesto or sundried tomato tapenade (again just enough to coat without being overpowering). Portion onto individual plates, sprinkle with some grated parmesan cheese and serve with a simple side salad.

  5. Oh. my. goodness. It is a rare meal that makes everyone at my table happy, but this was one of them. My kids cleaned their plates. That is also rare. I will make this one again!! Thanks!

  6. This dish was wonderful. I first read the recipe in your Fest in 15 e-book, and I really doubted that I would be able to get it done in 15 minutes. I doubted so much that I actually set a timer for 15 minutes. Just as the timer went off, I was sprinkling some extra Parmesan on the ravioli, and that time included me losing and having to look for the pesto! Thank you for such a delicious meal–I’m off to sneak some leftovers 🙂


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