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Ingredients
| green onions - spring or scallion (chopped): 1/2 cup (chopped) |
| pasta (cheese ravioli): 18 oz |
| olive oil: 1 Tbl |
| olive oil: 1 tsp |
| red tomatoes: 1 lb (chopped) |
| artichoke hearts: 6.5 oz (marinated) |
| garlic: 3 cloves (crushed) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (ground) |
| parmesan cheese (grated): 2 Tbl (grated) |
Cheese Ravioli with Fresh Tomato and Artichoke Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
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.