Cheese Ravioli With Fresh Tomato and Artichoke Sauce

lauralie41's Note:

Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 (9 ounce) packages cheese ravioli , fresh
• 1 teaspoon olive oil
• 1 tablespoon olive oil
• 1 lb roma tomato , peeled, seeded and chopped
• 1 (6 ½ ounce) jar marinated artichoke hearts , undrained
• ½ cup scallion , chopped
• 3 garlic cloves , crushed
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese , grated

Directions:

1. In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
2. Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
3. Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

Reviews

[Darkhunter]

Holy cow, Lor, this sauce is TDF! It was absolutely wonderful over the ravioli, but I could honestly eat just the sauce and be perfectly satisfied. It does, however, make a beautiful presentation....good enough for company, too! Thnx for sharing, my friend. Made for KcK's Forum.

[Enjolinfam]

Oh my wow this was delicious! :D I absolutely loved having the artichoke hearts and some homegrown tomatoes with our cheese ravioli. Made for veg*n swap and will be making again!

[KillerTasteBuds]

This was a nice light and fresh way to use up some of my summer tomatoes. It tasted great, was filling, and soooo fast to make.