Olive Garden Cheese Ravioli with Fresh Vegetables

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/

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb  mini round  cheese ravioli
• 1⁄4 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
• 1⁄2 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.