Best 2 Olive Garden Cheese Ravioli With Fresh Vegetables Recipes

Olive Garden Cheese Ravioli with Fresh Vegetables is a delightful dish that combines the classic flavors of ravioli with a medley of vibrant vegetables. Bursting with cheesy goodness, the ravioli are enveloped in a creamy tomato sauce, creating a harmonious balance of flavors. The fresh vegetables, including bell peppers, zucchini, and spinach, add a delightful crunch and a pop of color to each bite. This delectable dish is a symphony of textures and tastes that will tantalize your taste buds.

In addition to the main recipe, the article also includes three additional variations to cater to different preferences and dietary restrictions. For those seeking a vegetarian alternative, the Vegetarian Primavera Ravioli offers a delightful combination of vegetables and a light white wine sauce. If you're craving a touch of spice, the Spicy Arrabbiata Ravioli features a zesty tomato sauce infused with chili flakes, creating a flavorful and satisfying dish. Lastly, for those with gluten sensitivities, the Gluten-Free Cheese Ravioli provides a delicious option made with gluten-free pasta.

Whether you're a fan of classic Italian cuisine or looking for a new and exciting dish to try, Olive Garden Cheese Ravioli with Fresh Vegetables is sure to please. With its rich flavors, vibrant colors, and versatile variations, this dish is a culinary journey that will leave you craving for more.

Let's cook with our recipes!

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

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

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

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

Ingredients

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.

Tips:

To make the ravioli filling, mix together ricotta, Parmesan, mozzarella, herbs, salt, and pepper.
For the sauce, heat olive oil in a large skillet and sauté chopped vegetables until tender.
Add a can of crushed tomatoes, tomato paste, Italian seasoning and simmer for 15 minutes.
To cook the ravioli, boil them in salted water until they float to the top, then add them to the sauce.
Serve immediately, topped with fresh Parmesan cheese.

Conclusion:

This Olive Garden Cheese Ravioli with Fresh Vegetables is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The ravioli are filled with a creamy cheese filling and the sauce is flavorful and packed with vegetables. This dish is sure to be a hit with your family and friends.

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