cheese ravioli with fresh tomato and artichoke sauce

Discussion in 'Pasta' started by scarlettchasingroses, Sep 14, 2004.

  1. scarlettchasingroses

    scarlettchasingroses strawberry tart

    Messages:
    8,291
    Likes Received:
    3
    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.
     
  2. cerridwen

    cerridwen in stitches

    Messages:
    18,126
    Likes Received:
    7
    mmm I love artichokes!
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice