Olive Garden Cheese Ravioli With Fresh Vegetables


1 pound Mini round cheese ravioli
1/4 cup Extra virgin olive oil
1 clove Fresh garlic chopped
2 (7 oz) 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 to taste
Garnish with fresh chopped parsley to taste
Salt and freshly cracked pepper


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.
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.

ravioli with veg

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