Cheese Ravioli with Fresh Tomato and Artichoke Sauce183 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“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.” - by Cathy Burghardt
Original recipe yields 4 - 6 servings
- Cook ravioli according to package directions.
- 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.
- 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.
Amount Per Serving (6 total)
- 355 cal
- 15.5 g
- 42 g
Based on a 2,000 calorie diet
Reviews (183)Rate This Recipe
"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 hea..." See morerts 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!!"
"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 ..." See morealso 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."
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