Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) - cooking recipe

Ingredients

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

Preparation

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.
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.
PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.