Olive Garden Cheese Ravioli with Fresh Vegetables
Bring the flavors of your favorite Italian restaurant to your kitchen with this Olive Garden Cheese Ravioli with Fresh Vegetables recipe! Featuring tender cheese-filled ravioli tossed with a medley of vibrant zucchini, yellow squash, sweet cherry tomatoes, and red bell peppers, this dish is a celebration of fresh, wholesome ingredients. A simple yet flavorful garlic and butter sauce brings everything together, perfectly complemented by fragrant basil and a generous sprinkle of Parmesan cheese. Ready in just 35 minutes, this quick and easy dinner is ideal for busy weeknights or elegant entertaining. Serve it with a crisp side salad and warm breadsticks for the ultimate Italian-inspired feast! Keywords: cheese ravioli, fresh vegetables, quick dinner recipe, Italian-inspired meal, healthy pasta dish.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 18 ounces Cheese ravioli
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Zucchini, chopped
- 1 medium Yellow squash, chopped
- 1.5 cups Cherry tomatoes, halved
- 1 medium Red bell pepper, diced
- 2 tablespoons Fresh basil leaves, chopped
- 4 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the cheese ravioli according to the package instructions. Reserve 1/2 cup of pasta water, then drain the ravioli and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the zucchini, yellow squash, red bell pepper, and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Reduce the heat to low and add the butter to the skillet, allowing it to melt completely. Stir in the reserved pasta water, salt, black pepper, and red pepper flakes (if using) to create a light sauce.
Gently add the cooked ravioli to the skillet, tossing it with the vegetables and sauce to coat evenly.
Remove from heat and sprinkle the dish with grated Parmesan cheese and fresh basil. Gently toss again to combine.
Serve the ravioli with fresh vegetables immediately. Garnish with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 35.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1154 mg | 89% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3211 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
