Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Olive Garden's Cheese Ravioli with Fresh Vegetables Ingredients:
1 lb mini round cheese ravioli, cooked according to package directions |
1/4 cup extra virgin olive oil |
1 fresh garlic clove, chopped |
2 (7 ounce) jars roasted red peppers, sliced in strips |
1 medium whole fresh zucchini, sliced in half moons |
1/2 cup black olives, sliced |
1 cup chicken broth |
parmesan cheese, grated, to taste |
fresh parsley, chopped, for garnish |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
2. DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
3. PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.
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