Olive Garden Cheese Ravioli with Fresh Vegetables

JustaQT's Note:

Small mini cheese ravioli served tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley. Created by Todd Wilbur http://www.topsecretrecipes.com/

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 lb mini round cheese ravioli
• ¼ 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
• ½ cup black olives , sliced
• 1 cup chicken broth
• grated parmesan cheese
• garnish with chopped fresh parsley
• salt & freshly ground black pepper

Directions:

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.

Reviews

[Marie]

Cooked this for the "Pick Your Chef" contest and am I glad I chose this recipe! This is my kind of dish; love ravioli and fresh vegetables! I did use 3 cloves of garlic (never can have too much) and otherwise made the recipe as written. This is a winner, Kerry.