Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat)
Ready In: 25 mins
Serves: 4
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
- 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.
- 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.
- PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.
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