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Cheese Ravioli with tomato and artichoke sauce
Nb persons: 5
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| Prep time: 20 min Cook time: 5 min INGREDIENTS: | |
| 1 3/4 (9 ounces) package | fresh cheese ravioli |
| 2 1/2 teaspoon | olive oil |
| 3/4 teaspoon | olive oil |
| 13 ounce | Roma tomatos- peeled, seeded, and chopped |
| 7/8 (6.5 ounces) jar | marinated artichoke hearts |
| 1/3 cup and 1 tablespoon | chopped green onions |
| 2 1/2 cloves | crunched garlic |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 tablespoon and 2 teaspoon | grated Parmesan cheese |
Directions:
1: Cook ravioli according to package directions.
2: While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatos, artichoke, green onions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally until vegetable are warm through. Remove from heat.
3: Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon 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.
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