OLIVE GARDEN CHEESE RAVIOLI WITH MEAT SAUCE RECIPE RECIPES

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OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES RECIPE ...



Olive Garden Cheese Ravioli with Fresh Vegetables Recipe ... image

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/

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

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

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 (approximately 3 minutes or 160 degrees F internal temperature).
  • 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 TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

Nutrition Facts : Calories 172.1, FatContent 16, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 1699.3, CarbohydrateContent 6.4, FiberContent 2.1, SugarContent 0.7, ProteinContent 2.6

OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES RECIPE ...



Olive Garden Cheese Ravioli with Fresh Vegetables Recipe ... image

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/

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

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

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 (approximately 3 minutes or 160 degrees F internal temperature).
  • 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 TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

Nutrition Facts : Calories 172.1, FatContent 16, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 1699.3, CarbohydrateContent 6.4, FiberContent 2.1, SugarContent 0.7, ProteinContent 2.6

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