Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat)

• 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

1. 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.
2. 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.
3. PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.

round cheese, extra virgin olive oil, garlic, red peppers, fresh zucchini, black olives, chicken broth, parmesan cheese, fresh parsley, salt, fresh ground black pepper

Taken from www.food.com/recipe/cheese-ravioli-with-fresh-vegetables-olive-garden-copycat-495860 (may not work)