Cheese Ravioli with Fresh Tomato and Artichoke Sauce
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recipe
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Ingredients:
-
2 (9 ounce) packages fresh cheese ravioli
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1 tablespoon olive oil
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1 teaspoon olive oil
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1 pound roma tomatoes - peeled, seeded and chopped
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1 (6.5 ounce) jar marinated artichoke hearts
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.
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