Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans
15-20
min
cooking time
3
servings
Easy
difficulty

Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans

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Ingredients

  • One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli*
  • 1 cup fresh or frozen green beans, cut into 2-inch lengths
  • ½ cup Giovanni Rana Basil Pesto
  • One 8- to 10-ounce grilled chicken breast, sliced into strips
  • Grated or shaved Parmigiano Reggiano cheese for garnish
  • Chopped fresh parsley for garnish
15-20
min
cooking time
3
servings
Easy
difficulty

Preparation

Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water.

In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli, green beans and chicken and toss gently, adding additional cooking water to the pan a little at a time to loosen the sauce if needed.

Divide the pasta among bowls and finish with cheese and parsley.

*This recipe can also be made with Giovanni Rana 4 Cheese Ravioli.


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