Cheese Ravioli With Fresh Tomato and Artichoke Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Ingredients:
2 (9 ounce) packages cheese ravioli, fresh |
1 teaspoon olive oil |
1 tablespoon olive oil |
1 lb roma tomato, peeled, seeded and chopped |
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained |
1/2 cup scallion, chopped |
3 garlic cloves, crushed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
2. Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
3. Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.
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