Ingredients:

  • 1 pound fresh or frozen cheese ravioli
  • 1 tablespoon sea salt
  • 1/2 cup high-quality basil pesto
  • 1/4 cup plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup reserved starchy pasta water
  • 1 teaspoon lemon zest
  • 2 cups cooked shredded chicken breast
  • 2 tablespoons toasted pine nuts
  • 0.25 teaspoon fresh cracked black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon sea salt. Drop in 1 pound cheese ravioli. Cook for 3-5 minutes (if fresh) or 8-10 minutes (if frozen) until they float to the surface.
  2. While the pasta cooks, whisk together 1/2 cup pesto, 1/4 cup Greek yogurt, and 1/2 cup Parmesan cheese in a large mixing bowl. Slowly drizzle in 1/2 cup reserved pasta water while whisking until the mixture looks velvety and smooth.
  3. Use a slotted spoon to transfer the ravioli directly from the water into the sauce bowl. Add 2 cups shredded chicken. Toss gently with a silicone spatula until every ravioli is fully coated without breaking the delicate pasta skins.
  4. Divide into four bowls. Top with 1 teaspoon lemon zest, 2 tablespoons toasted pine nuts, and 0.25 teaspoon black pepper. Serve immediately while the steam carries the aroma of fresh basil.