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
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.
Serves: 4 person
Source: Olive Garden