Cheese Ravioli with Fresh Vegetables


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Small mini cheese ravioli served tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley.

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  • 1 lb. mini round cheese ravioli
  • 1/4 C. extra virgin olive oil
  • 1 clove fresh garlic chopped
  • 2 7 oz. jars roasted red peppers, sliced in strips
  • 1 C. fresh zucchini, sliced moons
  • 1/2 C. black olives, sliced
  • 1 C. chicken broth
  • Grated Parmesan to taste
  • Garnish with fresh chopped parsley to taste
  • Salt and freshly cracked pepper

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To make sauce, 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.

To make pasta, 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 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


Tip: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

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