Cheese Ravioli with Fresh Tomato and Artichoke Sauce

4.4
(275)

This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread.

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Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Servings:
6
Yield:
4 to 6 - servings

Ingredients

  • 2 (9 ounce) packages fresh cheese ravioli

  • 1 tablespoon olive oil

  • 1 teaspoon olive oil

  • 1 pound roma tomatoes - peeled, seeded and chopped

  • 1 (6.5 ounce) jar marinated artichoke hearts

  • ½ cup chopped green onions

  • 3 cloves crushed garlic

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons 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 tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed 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.

Nutrition Facts (per serving)

355 Calories
16g Fat
42g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 355
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 37mg 12%
Sodium 817mg 36%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 14g 29%
Vitamin C 20mg 22%
Calcium 153mg 12%
Iron 2mg 8%
Potassium 377mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.