Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

193

"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."

Ingredients

25 m {{adjustedServings}} servings 355 cals
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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

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Directions

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  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

193
  1. 263 Ratings

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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 articho...

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 togethe...

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