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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.53 Kcal (408 kJ) | ||
| Calories from fat | 54.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 9% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 1% | |
| Sodium | 385.86mg | 16% | |
| Potassium | 352.85mg | 8% | |
| Total Carbs | 8.7g | 3% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 0.3mg | 2% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.42 Kcal (266 kJ) | ||
| Calories from fat | 35.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 9% | |
|---|---|---|---|
| Cholesterol | 1.71mg | 1% | |
| Sodium | 250.92mg | 16% | |
| Potassium | 229.45mg | 8% | |
| Total Carbs | 5.65g | 3% | |
| Sugars | 2.95g | 18% | |
| Dietary Fiber | 1.23g | 8% | |
| Protein | 1.83g | 6% | |
| Vitamin C | 12mg | 31% | |
| Iron | 0.2mg | 2% | |
| Calcium | 36.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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