Cheese Ravioli with Fresh Tomato and Artichoke Sauce

By joeyanne

Ingredients

• 2 (9 oz) packages fresh cheese ravioli; (or one 20 oz. package)
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 lb. roma tomatoes; peeled, seeded and chopped
• 1 (6.5 oz) jar marinated artichoke hearts
• 1/2 cup green onions; chopped
• 3 cloves garlic; crushed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tablespoons Parmesan cheese; grated
• 1/4 cup Fresh basil; shredded - optional
• Original recipe makes 6 Servings

Details

Servings 6
Cooking time 45mins
Adapted from bigoven.com

Preparation

Step 1

1. Prepare the tomatoes: blanch, peel, seed and chop. (I put the tomatoes and garlic cloves in my small food processor to make quick work of this).

2. Cook the ravioli according to package directions.

3. While the pasta is cooking, prepare the sauce: In a large non-stick skillet, heat 1 TB oil over medium-high heat. Add tomatoes, artichokes, green onions, garlic, and salt and pepper. Cook 2 or 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

4. Drain the pasta well. Transfer to a large bowl, and toss with 1 tsp. olive oil. Add half of the sauce to the ravioli, toss gently to mix. Transfer ravioli to a serving platter. Pour remaining sauce over ravioli.

Garnish with Parmesean cheese and basil.