Ingredients

• 0.25 cups extra-virgin olive oil
• 4 large cloves garlic , finely chopped
• 0.25 cups red wine vinegar
• 2 , 9 ounce
• 2 cups broccoli florets
• 2 medium tomatoes , chopped
• 1 large green bell pepper , chopped
• 0.5 cups pitted and halved ripe olives
• 0.5 cups freshly grated Parmesan cheese , such as Buitoni
• 0.25 cups freshly grated Romano cheese , such as Buitoni

Instructions

1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

Nutrition per serving