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Cheese Ravioli with Fresh Tomato and Artichoke Sauce


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  • 2 (9 oz) pkgs fresh cheese ravioli
  • 1 tsp olive oil and 1 Tbsp
  • 1 lb Roma tomatoes, peeled, seeded and chopped
  • 1 (6.5 oz) jar marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 3 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp grated cheese


Servings 6


Step 1

1. Cook ravioli according to pkg directions.

2. While pasta is cooking, prepare sauce. In a large nonstick skillet, heat 1 Tbsp oil over medium flame. Add tomatoes, artichokes, scallions, garlic and salt and pepper. Cook 2-3 min, stirring occasionally, until vegetables are warmed through. Remove from heat.

3. Drain pasta well. Transfer to a large bowl and toss with 1 tsp oil. Add half of sauce to ravioli, toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with cheese.


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