Cheese Ravioli with Fresh Tomato and Artichoke Sauce Recipe
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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

By: Cathy Burghardt  
"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."

Rating: This weblink has been rated 172 times with an average star rating of 4.4 Read Reviews (135)

Rate/Review | 6,392 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
5 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 - 6 servings
 

Ingredients

  • 2 (9 ounce) packages fresh cheese ravioli
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 1 pound roma tomatoes - peeled, seeded and chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 3 cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese

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 flame. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 355 | Total Fat: 15.5g | Cholesterol: 37mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by TMCLARTY 
This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by MOLSON7 
This was a nice change for ravioli and it was quick and easy, but I would not make it again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Esmee Supporting Member (Click to learn more about Supporting Membership)
Great recipe for weekday dinners. Quick and easy to make, yet elegant to serve. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by BABSKITCHEN 
We enjoyed this very much but I altered it just slightly. I used one 25 oz. bag of ravioli. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by MELKAT 
One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by Janine 
I found this recipe a few years ago and everyone in my family still loves it! In the winter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2006 by Desiree 
This is my husband's second favorite meal - we make it quite often! The first time I made it,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2005 by What a Dish! 
Three stars for being quick, easy, and filling! I needed to get dinner ready fast and this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by JOSIE 
I served this sauce over cheese and proscuitto filled ravioli along with fresh asparagus and a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2006 by Danielle Carnes 
My husband loved it, I thought it was good but not outstanding. I think I'll add some tomato... MORE

 
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