Cheese Ravioli with Fresh Tomato and Artichoke Sauce recipe
All Recipes Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
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 ½ cup chopped green onions 3 cloves crushed garlic ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons grated Parmesan cheese
Nutrition Info
- 354.7 caloriescarbohydrate: 42 gcholesterol: 36.8 mgfat: 15.5 gfiber: 3.8 gprotein: 14.4 gsaturatedFat: 7 gservingSize: -sodium: 817.4 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Cheese Ravioli with Fresh Tomato and Artichoke Sauce
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.