Chicken Pesto Ravioli


This is my favorite freezer meal. I can’t take credit for the recipe, though. It’s my own variation of a recipe in Dream Dinners, a fabulous cookbook by the founders of the Dream Dinners franchise, Stephanie Allen and Tina Kuna. Check out their website and if there’s a franchise near you go schedule an appointment immediately. We used to have a franchise here in Louisville, Kentucky, and I went every single month. The food was restaurant-quality, the price was reasonable, and the amount of time I saved was enormous. If anyone opens a franchise here again I will be there the day they open. If, like me, you don’t have one of these wonderful places available you’ll have to do your freezer cooking in your own kitchen (and clean up afterward, damn it). So here’s the way I do Chicken Pesto Ravioli these days. It makes two batches, and each will feed a family of four.

2 bags frozen cheese-stuffed ravioli (ends up being 3-4 pounds)
2 pounds chicken, cooked and cubed (I boil mine)
1 1/2 cups chicken broth (I use the water I boiled the chicken in – clever, huh?)
4 cups zucchini, cuts into rounds, then into crescents if they are really big
3/4 cup chopped red bell pepper (I leave this out – my guys won’t eat it)
1 cup sliced mushrooms (my addition to make up for the loss of the red pepper)
3/4 cup chopped green onions
1 cup basil pesto (I make my own in the summer and freeze it, but store-bought is fine, too)
1 tsp kosher salt
1 tsp coarse-ground black pepper
2 cups grated Parmesan

Mix all this stuff together in a great big bowl and then dump it into a couple of gallon ziplocks. Mark them as follows:

Chicken Pesto Ravioli
Thaw
Bake covered at 350 degrees for 1 hour

printable version

I’ll be linking this up for The Grocery Cart Challenge Recipe Swap as well as Meal Planning Made Easy.

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7 thoughts on “Chicken Pesto Ravioli”

  1. I liked Dream Dinners, too. This looks great! I’m going to try it, just as soon as the ice cream birthday cake clears the freezer. Thanks for sharing!

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