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)
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
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.
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.
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.