2 (9 ounce) packages fresh cheese ravioli, or if you are feeling ambitious...making your own ravioli 1 teaspoon olive oil 1 tablespoon olive oil 1 pound roma tomatoes - peeled, seeded and chopped 1 (6.5 ounce) jar marinated artichoke hearts 1/2 cup chopped green onions 3 cloves crushed garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons grated Parmesan cheese 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 flame. 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.