Savory Mini Cheese Ravioli with Fresh Veggie Medley

Olive Garden Cheese Ravioli with Fresh Vegetables Recipe

Overview:

Prepare to indulge in a delightful dish of Olive Garden Cheese Ravioli with Fresh Vegetables, a creation by the renowned Todd Wilbur. This recipe promises a burst of flavors, combining small mini cheese ravioli with the freshness of roasted red peppers, zucchini moons, sliced black olives, and vibrant parsley. With a cook time of just 25 minutes, this dish is perfect for any occasion, whether it’s a cozy family dinner or a lively potluck gathering. Let’s dive into the culinary adventure and unleash the tantalizing flavors!

Ingredients:

Here’s what you’ll need to recreate this savory masterpiece:

• 1 tablespoon extra virgin olive oil
• 1/4 cup fresh garlic, minced
• 1 fresh zucchini, sliced into moons
• 2 tablespoons black olives, sliced
• 1 cup chicken broth
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• Salt and cracked black pepper to taste

Instructions:

Sauce Preparation:

1. Heat Olive Oil: Begin by heating the extra virgin olive oil over medium heat in a saucepan.
2. Add Vegetables: Add the minced garlic, roasted red pepper strips, zucchini moons, and sliced black olives to the saucepan.
3. Sauté: Cook the vegetables while stirring continuously for about 2 minutes, or until the zucchini reaches your desired texture.
4. Add Chicken Broth: Once the vegetables are cooked, pour in the chicken broth, and let the sauce simmer for an additional 2 minutes.
5. Season: Season the sauce with salt and cracked black pepper according to your taste preferences.

Pasta Preparation:

1. Boil Water: Meanwhile, in a separate large pot, bring salted water to a rolling boil.
2. Cook Ravioli: Add the mini cheese ravioli to the boiling water and cook until they float to the surface, approximately 3 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit.
3. Drain and Toss: Once the ravioli are cooked, remove them from the boiling water and lightly toss them with the prepared sauce.

Plating Suggestion:

1. Serve: Plate the sauced ravioli on individual serving plates.
2. Garnish: Top each serving with a generous sprinkle of grated Parmesan cheese and freshly chopped parsley.

Chef’s Tip:

For an extra touch of flavor and to prevent the pasta from sticking together, toss the cooked ravioli in a small amount of olive oil after draining.

Nutritional Information (Per Serving):

• Calories: 172.1
• Fat Content: 16g
  • Saturated Fat: 2.2g
• Cholesterol: 0mg
• Sodium: 1699.3mg
• Carbohydrates: 6.4g
  • Fiber: 2.1g
  • Sugar: 0.7g
• Protein: 2.6g

Recipe Notes:

• This recipe yields 4 servings.
• Enjoy this dish as a kid-friendly meal or bring it along to potluck gatherings for a crowd-pleasing treat.
• Perfect for any season, whether it’s spring, summer, or winter.
• With a total preparation time of just 50 minutes, this recipe is both easy and inexpensive, making it a go-to option for busy weeknights.
• Embrace the simplicity of stove-top cooking with this flavorful and satisfying dish.

Keywords:

Kid Friendly, Potluck, Spring, Summer, Winter, < 60 Mins, Stove Top, Easy, Inexpensive

Source:

This recipe was created by Todd Wilbur and can be found on topsecretrecipes.com.