Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans
Recipe - Inver Grove Heights Wine & Spirits
Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
One 20-ounce package Giovanni Rana 4 Cheese Ravioli
2 cups fresh or frozen green beans, cut into 2-inch lengths
1 cup Giovanni Rana Basil Pesto
3 cups shredded chicken
Grated or shaved Parmigiano Reggiano cheese for garnish
Directions
- 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 3 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.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- 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 3 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.