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Nutrition Facts
Serving Size 1 (182g) Recipe makes 4 servings The following items or measurements are not included below: cheese ravioli
Calories 101
Calories from Fat 50		(49%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 381mg		15%
Potassium 481mg		13%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 4.3g	17%
	Sugars 3.8g
Protein 4.0g		7%
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Cheese Ravioli With Fresh Tomato and Artichoke Sauce

Recipe #172461 | 30 min | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Lauralie41
Jun 15, 2006

Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.

SERVES 4 -6 (change servings and units)

Ingredients

2 (9 ounce) packages cheese ravioli, fresh
1 teaspoon olive oil
1 tablespoon olive oil
1 lb roma tomato, peeled, seeded and chopped
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1/2 cup scallion, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Directions

1
In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
2
Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
3
Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

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Featured Reviews for This Recipe

From: Enjolinfam

On Aug 18, 2009

Oh my wow this was delicious! :D I absolutely loved having the artichoke hearts and some homegrown tomatoes with our cheese ravioli. Made for veg*n swap and will be making again!

0 people found this review helpful

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From: KillerTasteBuds

On Aug 14, 2009

This was a nice light and fresh way to use up some of my summer tomatoes. It tasted great, was filling, and soooo fast to make.

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From: Crabzilla

On Aug 30, 2006

This is just super - and it just doesn't get any more simple! DH & I LOVED the wonderful tart tang of the artichokes, the fresh Roma's, green onions and the garlic. Although I halved the ravioli for two, I kept the sauce the same. I thought I could simmer down the sauce and use it for a bruschetta the next day - didn't happen, we scarfed it all down. Yes, yes, I doubled the garlic, that's a given! I was concerned as to whether or not I should drain the artichokes, I did NOT, and I'm glad I didn't, made a nice sauce. Served with some fresh chives and basil on top. Five star review for ease of preparation and fantastic taste! BTW, this is also a recipe that gives you room to play. Have a few button mushrooms left over - chop 'em up and throw them in, wan't some heat; dice up a jalepeno!

2 people found this review helpful

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From: Alskann

On Mar 8, 2008

This was delicious and easy to put together. My dh, who does not particularly like ravioli, said this was very good and I can make it again anytime! I followed the recipe exact and it was very good without any changes. I think I might try some mushrooms or perhaps a little crumbled bacon added next time, we'll see... Thanks for posting this delicious recipe.

1 person found this review helpful

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