Cheese Ravioli with Fresh Tomato and Artichoke Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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.
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