Olive Garden Cheese Ravioli With Fresh Vegetables Food

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OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES



Olive Garden Cheese Ravioli with Fresh Vegetables image

Small mini cheese ravioli served tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley. Created by Todd Wilbur http://www.topsecretrecipes.com/

Provided by JustaQT

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mini round cheese ravioli
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 (7 ounce) jars roasted red peppers, sliced in strips
1 cup fresh zucchini, slice moons
1/2 cup black olives, sliced
1 cup chicken broth
grated parmesan cheese
garnish with chopped fresh parsley
salt & freshly ground black pepper

Steps:

  • SAUCE PREPARATION: 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.
  • PASTA PREPARATION: 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 F 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 Parsley.
  • CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)



Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) image

Make and share this Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 175.7, Fat 16.1, SaturatedFat 2.3, Sodium 1672.9, Carbohydrate 6.9, Fiber 2.2, Sugar 1.4, Protein 2.8

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THINGS YOU NEED TO KNOW BEFORE EATING AT OLIVE GARDEN

From delish.com
Author Rheanna O'neil Bellomo
Published 2017-05-31
Estimated Reading Time 7 mins
  • The Chain Breaks One Major Pasta-Cooking Rule. If you don't salt boiling water when you cook noodles, you're in pretty prominent company: Olive Garden doesn't either.
  • The soups are made fresh every morning. "All of Olive Garden's signature soups — Pasta e Fagioli, Chicken & Gnocchi, Zuppa Toscana, and Minestrone — are made by hand and from scratch every morning using fresh, whole ingredients such as kale, peppers, and squash," a representative for OG told Popsugar.
  • Olive Garden got its start in 1982 in Orlando, FL. Seven years later there were already 145 locations and it quickly matched the success of its sister restaurant, Red Lobster.
  • Its logo has changed five times. And you'd hardly recognize the original, which — in all honesty — looks like the cursive font you'd find on a greeting card.
  • The chain's Never-Ending Pasta Passes are insanely popular. The cards that grant you unlimited plates of Italian noodles over the course of two months are so highly coveted that some have resold for $900 a piece on eBay.
  • The breadsticks make even better pizzas. And crostini, too. After the winner of MasterChef Junior thought up creative uses for what's arguably the restaurant's customer favorite item, the garlicky breadstick was reimagined as crostini for meatballs and crust for pepperoni pizza.
  • Olive Garden gives out dating advice. No, really. The brand started a hilarious Twitter hashtag #AskAlfredo, where fans can share their romantic woes or pose love queries for the pasta-fueled Dear Abbey-like character to answer.
  • The menu includes centuries-old Italian street snacks. The new piadina looks like a red-sauced take on the quesadilla, but it's actually a supremely authentic and traditional sandwich served and eaten often in Italy.
  • Olive Garden will cater your party. And yes, breadsticks are included. If you order at least $125 worth of grub, you can get catering-style to-go orders for your birthday — or your next Wine Wednesday, we're not judging.
  • It's a huge hot spot on New Year's Eve. At the Times Square location, tables could be reserved for $400 per person. While that price tag is quite heavy, it does include three floors to dance your way through to the tunes of a DJ from 8 p.m.


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