About the Recipe
1lb mini cheese raviolis (cooked 1 cup chicken broth
according to package) Grated parmesan cheese
1/4 cup extra virgin olive oil Grated romano cheese
2 cloves fresh garlic, chopped Freshly chopped parsley
2 - 7 oz jars of sliced roasted red Italian seasoning
peppers. Onion powder
1 medium sized zucchini, slized Garlic powder
in half moons Salt and pepper to taste
1/2 cup black olives, sliced.
In a medium sauce pan heat olive oil, roasted peppers,zucchiini moons,
garlic and black olives. Cook while stirring about 2-21/2minutes or
until zucchini is desired texture. Add chicken broth and let sauce
simmer for about 2 minutes. Season with onion powder, garlic powder,
Italian seasonings, and salt & pepper to taste. Pour into large bowl.
Drain ravioli well. Toss in a small amount of olive oil to prevent sticking.
Add cooked ravioli to sauce. Toss well allowing sauce to cover ravioi.
Sprinkle with Parmesan cheese, Romano cheese and fresh parsley.
Let stand at room temperature for at least 2 hours before serving. This
allows the taste to marinate and blend together. Serve cold at room
temperature or warm.