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Recipe FAQs
- → Could I pick a different type of ravioli for this dish?
- Definitely! You’ve got plenty of options like spinach, cheese, or even pumpkin ravioli. Just follow the cooking directions on the box since the times may vary slightly based on size and type.
- → How can I make this meal without dairy products?
- Substitute with vegan ravioli and a dairy-free pesto. You can skip Parmesan completely or use a plant-based substitute. A squeeze of lemon juice can help balance flavors if needed!
- → What are other good veggies I can toss in?
- Feel free to switch it up with whatever’s in season! Add bell peppers, broccoli, asparagus, or yellow squash for warmer months. During colder seasons, try mushrooms, brussels sprouts, or oven-roasted butternut squash.
- → Can this dish be made in advance?
- Totally! You can slice the veggies a day or two ahead and refrigerate them. Fully cooked pasta can be kept in the fridge, though it tends to soak up some sauce. If reheating, drizzle in a little olive oil or water and warm gently on the stove or microwave.
- → What’s an easy way to add extra protein?
- The chicken ravioli already has protein, but you could add extras like grilled chicken, shrimp, chickpeas, or white beans. Cook raw proteins separately, then toss everything together when it’s ready to serve.