Recipes

Ravioli with Tomato and Artichoke Sauce

Use your noodle and prepare this Italian feast on any given Sunday. This palate-pleasing pasta dish can actually be prepared with the variety of your choice — from ravioli to penne.
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Course Main Course
Cuisine Continental

Servings 6 servings
Calories 7780.56 kcal

Ingredients

  

  • 18 ounce(s) fresh cheese ravioli
  • 1 teaspoon(s) olive oil
  • 1 tablespoon(s) olive oil
  • 1 pound(s) roma tomatoes – peeled, seeded and chopped
  • 6 1/2 ounce(s) marinated artichoke hearts
  • 1/2 cup(s) chopped green onions
  • 3 cloves crushed garlic
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 2 tablespoon(s) grated parmesan cheese

Instructions

 

  • Cook ravioli according to package directions.
  • While the pasta is cooking, prepare the sauce.
  • In a large nonstick skillet, heat 1 tbsp oil over a medium high flame.
  • Add tomatoes, artichokes, scallions, garlic, and salt and pepper.
  • Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through.
  • Remove from heat.
  • Drain pasta well.
  • Transfer to a large bowl, and toss with 1 tbs 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.
  • PREP TIME 20 Min COOK TIME 5 Min READY IN 25 Min.

Nutrition

Calories: 7780.56kcalCarbohydrates: 1148.97gProtein: 396.31gFat: 216.9gSaturated Fat: 113gCholesterol: 848.6mgSodium: 7527.12mgFiber: 144.03gSugar: 62.18g

Keyword Dinner Parties, Easter, Tomato, Tortellini
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