Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

194

"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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Ingredients

25 m servings 355 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

194
  1. 264 Ratings

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Most helpful positive review

This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of articho...

Most helpful critical review

This was a nice change for ravioli and it was quick and easy, but I would not make it again.

This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of articho...

One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and four cheese ravioli. And the oil at the end is essential for keeping the pasta from sticking togethe...

Great recipe for weekday dinners. Quick and easy to make, yet elegant to serve.

This was a nice change for ravioli and it was quick and easy, but I would not make it again.

I found this recipe a few years ago and everyone in my family still loves it! In the winter we use canned diced tomatoes (and sometimes in the summer when we don't have the time to peel fresh o...

We enjoyed this very much but I altered it just slightly. I used one 25 oz. bag of ravioli. I used 4 Roma tomatoes, but didn't bother to seed them, and one can of Italian-style diced tomatoes....

This is my husband's second favorite meal - we make it quite often! The first time I made it, it did seem bland so I added premade pesto (Safeway Verdi brand works best) to the tomato sauce for...

MMM so good! I used only one package of ravioli (Light cheese) but the full amount of sauce. I also cut back on the salt, and added sliced black olives, as well as fresh basil (about 2 Tbsps). T...

Three stars for being quick, easy, and filling! I needed to get dinner ready fast and this worked well. It wasn't knock your socks off wonderful though. It also made a lot, even though I only...