How to Make Cheese Ravioli with Fresh Tomato and Artichoke Sauce - A Step-by-Step Guide

If you're looking for a delicious and comforting pasta dish to satisfy your cravings, look no further than this Cheese Ravioli with Fresh Tomato and Artichoke Sauce recipe. The combination of tender cheese-filled ravioli and a homemade tomato and artichoke sauce creates a dish that is not only satisfying but also packed with bold flavors and wholesome ingredients.

There's something special about the combination of cheese ravioli and a bright, herby tomato and artichoke sauce. The crea...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 4 to 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.
  • Nutrition

    355 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 37mg
    • Sodium: 817mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 14g
    • Vitamin C: 20mg
    • Calcium: 153mg
    • Iron: 2mg
    • Potassium: 377mg