Olive Garden Cheese Ravioli with Fresh Vegetables Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 pound Mini round cheese ravioli
1/4 cup Extra virgin olive oil
1 clove Fresh garlic chopped
2 (7 oz) 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 to taste
Garnish with fresh chopped parsley to taste
Salt and freshley cracked pepper

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Directions:

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.

This recipe from CDKitchen for Olive Garden Cheese Ravioli with Fresh Vegetables serves/makes 4

Recipe ID: 7588

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