Prep Time:
15 minutes
Cook Time:
10 minutes
Serving Size:
Ingredients
1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper
Ingredients
2 lbs mini round cheese ravioli, cooked according to package directions
1/2 cup extra virgin olive oil
2 cloves fresh garlic, chopped
4 7-oz jars roasted red peppers, sliced in strips
2 whole, medium fresh zucchini, sliced in half moons
1 cup black olives, sliced
2 cups chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly cracked pepper to taste
Ingredients
3 lbs mini round cheese ravioli, cooked according to package directions
3/4 cup extra virgin olive oil
3 cloves fresh garlic, chopped
6 7-oz jars roasted red peppers, sliced in strips
3 whole, medium fresh zucchini, sliced in half moons
1 1/2 cup black olives, sliced
3 cups chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly cracked pepper to taste
Procedures
- 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 desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
- DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
- PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.