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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."

Rate/Review | Read Reviews (176)

What to Drink?
	Sauvignon Blanc

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 - 6 servings

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
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

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.