Ravioli with Tomato and Artichoke Sauce

Ravioli with Tomato and Artichoke Sauce

Ravioli with Tomato and Artichoke Sauce
Use your noodle and prepare this Italian feast on any given Sunday. This palate-pleasing pasta dish can actually be prepared with the variety of your choice -- from ravioli to penne.
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At a glance
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Serves:
6

Ingredients
2 (9 oz.) packages fresh cheese ravioli
1 tsp. olive oil
1 tbsp. olive oil
1 lb. roma tomatoes - peeled, seeded and chopped
1 (6.5 oz.) jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. grated Parmesan cheese

Methods/steps
Cook ravioli according to package directions.
While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tbsp. oil over a medium high flame. 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 tsp. 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.
Additional Tips

PREP TIME 20 Min
COOK TIME 5 Min
READY IN 25 Min

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