Cheese Ravioli with Fresh Tomato and Artichoke Sauce

By lindybug

Ingredients

• 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

Preparation

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.