Ingredients Jump to Instructions ↓

  1. 2 (9 ounce) packages cheese ravioli, fresh

  2. 1 teaspoon olive oil

  3. 1 tablespoon olive oil

  4. 1 lb roma tomato , peeled, seeded and chopped

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

  6. 1/2 cup scallion , chopped

  7. 3 garlic cloves , crushed

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon fresh ground black pepper

  10. 2 tablespoons parmesan cheese , grated

Instructions Jump to Ingredients ↑

  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. ?


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