Olive Garden Cheese Ravioli with Fresh Vegetables
Small mini cheese ravioli served tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley.
Total Time: 25 min.
prep: 15 min(s)
cook: 10 min(s)
Serves 4
Ingredients:
1 lb(s) Mini round cheese ravioli
1/4 cup(s) Extra virgin olive oil
1 clove(s) Fresh garlic chopped
2 7 oz Jars Roasted red peppers, sliced in strips
1 cup(s) Fresh Zucchini, slice moons
1/2 cup(s) Black olives, sliced
1 cup(s) Chicken broth
Grated Parmesan to taste
Garnish with fresh chopped parsley to taste
Salt and freshley cracked pepper
Procedures:
SAUCE PREPARATION:
Heat olive oil over medium heat in saucepan.
Add roasted red pepper strips, zucchini moons and black olives.
Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
Simmer sauce for 2 minutes.
Season with salt and cracked black pepper to taste.
PASTA PREPARATION:
Prepare pasta when sauce is complete.
Use a large pot to boil pasta.
Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
Remove pasta from boiling water and lightly mix with sauce.
PLATING SUGGESTION:
Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
CHEF’S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.
Source: Olive Garden website, Italian Recipe Box page, 2002.