Cheese Ravioli with Fresh Tomato and Artichoke Sauce Recipe

Ingredients
<br>- 2 (9 ounce) packages fresh cheese ravioli
<br>- 1 tablespoon olive oil
<br>- 1 teaspoon olive oil
<br>- 1 pound roma tomatoes - peeled, seeded and chopped
<br>- 1 (6.5 ounce) jar marinated artichoke hearts
<br>- 1/2 cup chopped green onions
<br>- 3 cloves crushed garlic
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon freshly ground black pepper
<br>- 2 tablespoons grated Parmesan cheese
<br><p></p>Directions
<br>step 1: Cook ravioli according to package directions.
<br>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.
<br>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.
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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
- 1/2 cup chopped green onions
- 3 cloves crushed garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese

Directions
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.

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