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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Cathy Burghardt

Cathy Burghardt

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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.
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Reviews

taramclarty
48

taramclarty

1/7/2004

This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of artichoke hearts because we love them. I also added the liquid from both jars, but next time I will drain the second jar into the sink -- the sauce was just a little too "marinade-y". I used slightly more garlic than called for, but other than that exactly as written. Served over fresh cheese ravioli with sourdough bread on the side --- WONDERFUL!!! And oh so simple!!

MELKAT
33

MELKAT

12/28/2005

One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and four cheese ravioli. And the oil at the end is essential for keeping the pasta from sticking together. I also saute the garlic in the oil for about a minute before I add the other ingredients. I don't add the marinade from the artichokes.

Esmee Williams
25

Esmee Williams

8/29/2002

Great recipe for weekday dinners. Quick and easy to make, yet elegant to serve.

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