Cheese Ravioli with Fresh Tomato and Artichoke Sauce recipe

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Ingredients

2 (9 ounce) packages fresh cheese ravioli
1 tablespoon olive oil
1 teaspoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
½ cup chopped green onions
3 cloves crushed garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Nutrition Info

354.7 calories
carbohydrate: 42 g
cholesterol: 36.8 mg
fat: 15.5 g
fiber: 3.8 g
protein: 14.4 g
saturatedFat: 7 g
servingSize: -
sodium: 817.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook ravioli according to package directions.

  2. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

  3. Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli, toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

Recipe Yield

4 - 6 servings

Recipe Note

This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread.

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