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Nutrition info - Recipes

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.


Ravioli with Tomato and Artichoke Sauce

Ingredients

For 6 people

  • 18 ounce(s) fresh cheese ravioli
  • 1 teaspoon(s) olive oil
  • 1 tablespoon(s) olive oil
  • 1 pound(s) roma tomatoes - peeled, seeded and chopped
  • 6 1/2 ounce(s) marinated artichoke hearts
  • 1/2 cup(s) chopped green onions
  • 3 cloves crushed garlic
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 2 tablespoon(s) 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 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.

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

Nutrition facts

  • Kcal: 1296.76 kcal
  • Fibers (g): 24.01g
  • Sodium (mg): 1254.52mg
  • Carbs: 191.5g
  • Fat: 36.15g
  • Saturated fat (g): 18.83g
  • Proteins: 66.05g