Cheese Ravioli With Fresh Vegetables (olive Garden Copycat)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 place sauced ravioli on a serving plate. top with grated parmesan cheese and parsley.