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/
Steps
Sauce preparation: heat olive oil over medium heat in saucepan.
Add roasted red pepper strips , zucchini moons and black olives.
Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture , then add chicken broth.
Simmer sauce for 2 minutes.
Season with salt and cracked black pepper to taste.
Pasta preparation: prepare pasta when sauce is complete.
Use a large pot to boil pasta.
Cook the pasta in salted boiling water until they float.
Remove pasta from boiling water and lightly mix with sauce.
Plating suggestion: place sauced pasta on serving plate then top with grated parmesan and parsley', chef's"]".
Ingredients
cheese ravioli, extra virgin olive oil, fresh garlic, roasted red peppers, fresh zucchini, black olives, chicken broth, parmesan cheese, fresh parsley, salt & freshly ground black pepper