CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE

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Cheese Ravioli with Fresh Tomato and Artichoke Sauce image

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.

Provided by Cathy Burghardt

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 25m

Yield 6

Number Of Ingredients 10

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

Steps:

  • Cook ravioli according to package directions.
  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 817.4 mg, Sugar 3.8 g

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