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.
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
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