SEARCH
More 9 Photos

Cheese Ravioli with Fresh Tomato and Artichoke Sauce Recipe

Recipe by: 106a802496d678ba

"This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In25 m
  • 1Cook ravioli according to package directions.
  • 2While 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.
  • 3Drain 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.
Ingredients
  • 6 servings
  • 355 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    355
    18%
  • Fat:
    15.5
    24%
  • Carbs:
    42
    14%
  • Protein:
    14.4
    29%
  • Cholesterol:
    37
    12%

Based on a 2,000 calorie diet

9 Photos in the recipe
view all photos
You maybe like