• 4servings
  • 5minutes
  • 355calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (9 ounce) packages fresh cheese ravioli

  2. 1 tablespoon olive oil

  3. 1 teaspoon olive oil

  4. 1 pound roma tomatoes - peeled, seeded and chopped

  5. 1 (6 1/2 ounce) jar marinated artichoke hearts

  6. 1/2 cup chopped green onions

  7. 3 cloves crushed garlic

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook ravioli according to package directions.

  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.

  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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