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Olive Garden Cheese Ravioli with Fresh Vegetables

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“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:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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