Olive Garden Cheese Ravioli With Fresh Vegetables

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb mini round cheese ravioli
• 1/4 cup extra virgin olive oil
• 1 clove fresh garlic, chopped
• 2 (7 ounce) jars roasted red peppers, sliced in strips
• 1 cup fresh zucchini, slice moons
• 1/2 cup black olives, sliced
• 1 cup chicken broth
• grated parmesan cheese
• garnish with chopped fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 sauce preparation: heat olive oil over medium heat in saucepan.
• 2 add roasted red pepper strips, zucchini moons and black olives.
• 3 cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
• 4 simmer sauce for 2 minutes.
• 5 season with salt and cracked black pepper to taste.
• 6 pasta preparation: prepare pasta when sauce is complete.
• 7 use a large pot to boil pasta.
• 8 cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees f internal temperature).
• 9 remove pasta from boiling water and lightly mix with sauce.
• 10 plating suggestion: place sauced pasta on serving plate then top with grated parmesan and parsley.
• 11 chef's tip: toss the pasta in a small amount of olive oil after cooking to prevent sticking.