Why You’ll Love This this Vibrant Spring Chicken Ravioli
This colorful dish brings together tender chicken ravioli with a garden-fresh tomato sauce that’s bursting with herbs and perfectly cooked zucchini.
You get all that vibrant spring flavor in just about 20 minutes, which is pretty much magic when you’re staring at your kitchen wondering what counts as dinner tonight.
Plus, at only 6 Weight Watchers points, you can actually enjoy a satisfying plate without doing that mental math dance we all know too well.
Ingredients List
This Spring Chicken Ravioli comes together with simple pantry staples and fresh ingredients that make your kitchen smell like an Italian grandmother’s dream.
- 1 teaspoon olive oil
- 1 1/2 teaspoons minced garlic
- 1 (28 ounce) can crushed tomatoes, undrained
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar
- 2 cups sliced zucchini (about 1 large)
- 1 (25 ounce) package frozen chicken ravioli
- 2 tablespoons grated parmesan cheese or romano cheese
- Fresh basil sprigs for garnish
The beauty of this ingredient list is how it sneaks vegetables into your dinner without making a big deal about it.
That zucchini adds fiber and vitamins while the crushed tomatoes bring lycopene to the party, and using just a teaspoon of olive oil keeps things light.
The frozen ravioli is your time-saving hero here, giving you protein without the fuss of making pasta from scratch, because let’s be real, who’s time for that on a Tuesday.
Step by Step Directions
Making this Spring Chicken Ravioli is a straightforward process that delivers restaurant-quality results in under 30 minutes.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat, then add 1 1/2 teaspoons minced garlic and sauté for 1 minute until fragrant.
- Add the 28-ounce can of crushed tomatoes (undrained), 2 teaspoons chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon sugar to the skillet.
- Bring the tomato mixture to a boil, then reduce heat and let it simmer revealed for 10 minutes, stirring occasionally to prevent sticking.
- Add 2 cups of sliced zucchini to the simmering sauce and cook for an additional 5 minutes until the zucchini becomes tender.
- While the zucchini cooks, prepare the 25-ounce package of frozen chicken ravioli according to the package directions in a separate pot.
- Drain the cooked ravioli well and arrange on a large serving platter.
- Top the ravioli with the tomato and zucchini mixture, then sprinkle with 2 tablespoons of grated parmesan or romano cheese.
- Garnish with fresh basil sprigs if desired and serve immediately while hot.
For those who frequently prepare homemade pasta, a professional stand mixer can significantly streamline the dough preparation process and elevate your culinary creations.
Substitutions and Variations
- Spice it up – Add a pinch of red pepper flakes with the garlic if you like a little heat, or keep it mild for the kids and let adults sprinkle their own.
- Lighter version – Use turkey ravioli instead of chicken, or go with a reduced-fat cheese to keep those Weight Watchers points in check.
- Sauce shortcuts – In a pinch, you can use your favorite jarred marinara instead of making the tomato base from scratch, though you’ll miss out on that fresh garlic aroma.
Additional Things to Serve With This Dish
This hearty ravioli dish pairs beautifully with so many sides that you’ll have trouble choosing just one.
- Crusty garlic bread – Because to be frank, you need something to soak up every last drop of that gorgeous tomato sauce, and plain old dinner rolls just won’t cut it.
- Simple Caesar salad – The crisp romaine and tangy dressing provide the perfect contrast to all that rich, cheesy pasta goodness.
- Roasted asparagus or green beans – Toss them with a little olive oil and salt, then roast until they’re tender with those beautiful caramelized edges.
- Antipasto platter – Think olives, fresh mozzarella, and maybe some prosciutto if you’re feeling fancy, which transforms this into a proper Italian feast.
- Light soup starter – A small bowl of minestrone or Italian wedding soup makes the whole meal feel more substantial without being too heavy.
- Steamed broccoli – Sometimes the simplest sides are the best ones, especially when you want the ravioli to be the star of the show.
Cooking Tips & Tricks (Chef’s Notes)
Making this dish foolproof comes down to mastering a few simple techniques that’ll save you from any kitchen disasters.
- Don’t rush the garlic – Give it that full minute in the oil because burnt garlic tastes bitter and will ruin your whole sauce, trust me on this one.
- Let the sauce actually simmer – Those 10 minutes aren’t just a suggestion, they’re what transforms canned tomatoes into something that tastes like you’ve been cooking all day.
- Add zucchini at the right time – Too early and it turns to mush, too late and you’re eating crunchy vegetables with your pasta, which nobody wants.
- Salt your pasta water generously – It should taste like seawater, and yes, that sounds like way too much salt but it’s the only way to season the ravioli properly.
- Don’t overcook frozen ravioli – They go from perfect to pasta mush in about 30 seconds, so watch them like a hawk once they start floating.
- Save some pasta water – A splash of that starchy, salty liquid can fix a sauce that’s too thick or help everything stick together better.
- Taste as you go – That little bit of sugar in the recipe might need adjusting depending on how acidic your tomatoes are, because every can is different.
- Fresh herbs at the end – Dried herbs go in early to bloom in the heat, fresh herbs go on at the very end so they don’t lose their punch.
Nutritional Facts
This hearty spring dish packs plenty of flavor while keeping the calories reasonable at just 6 Weight Watchers points per serving.
- Calories: Approximately 320-350 per serving (recipe serves 4-6)
- Protein: 18-22 grams from the chicken-filled ravioli and cheese
- Carbohydrates: 45-50 grams, primarily from the pasta and tomatoes
- Fat: 8-10 grams, mostly from the olive oil and cheese
- Fiber: 4-5 grams thanks to the zucchini and whole tomatoes
- Sodium: 850-950mg per serving (varies by ravioli brand)
- Vitamin C: High content from fresh tomatoes and zucchini
- Lycopene: Excellent source from the crushed tomatoes, especially beneficial when cooked
- Calcium: Good source from the Parmesan cheese
- Iron: Moderate amount from the fortified pasta
- Potassium: 600-700mg from tomatoes and zucchini
- Sugar: 8-10 grams, naturally occurring from vegetables plus the added teaspoon
- Cholesterol: 25-35mg from the cheese and chicken filling
Fun “Did You Know?”
Did you know that ravioli actually means “little turnips” in Italian, even though these pasta parcels rarely contain any turnips at all?
I find it fascinating that this beloved stuffed pasta originated in the 14th century.
Here’s another interesting tidbit: primavera literally translates to “spring” in Italian, making this dish’s name perfectly seasonal. The combination of fresh vegetables and pasta represents Italy’s celebration of spring‘s bounty.
What surprises me most is that frozen ravioli maintains nearly the same nutritional value as fresh varieties, making weeknight cooking both convenient and delicious without sacrificing quality.
