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CDKitchen

Olive Garden Cheese Ravioli with Fresh Vegetables
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: < 30 minutes

Ingredients:
1 pound mini round cheese ravioli
1/4 cup extra virgin olive oil
1 clove garlic chopped
2 jars (7 ounce size) 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 to taste
garnish with fresh chopped parsley to taste
salt and freshly cracked pepper

Directions:
Heat olive oil over medium heat in saucepan. Add garlic, 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.

Recipe Location: https://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Cheese_Ravioli_with_Fresh_Vegetables41623.shtml
Recipe ID: 7588

Nutrition:
per serving: 148 calories, 16g fat, 1g carbohydrates, 1g protein.

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