Olive Garden Cheese Ravioli with Fresh Vegetables |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 / 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.
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