Cheese Ravioli with Fresh Tomato and Artichoke Sauce

The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 355 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• ½ cup chopped green onions
• 3 cloves crushed garlic
• 1 teaspoon olive oil
• 2 (9 ounce) packages fresh cheese ravioli
• 1 pound roma tomatoes - peeled, seeded and chopped
• 1 (6.5 ounce) jar marinated artichoke hearts

Recipe Instructions

Step 1

Cook ravioli according to package directions.

Step 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.

Step 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.