Ingredients
-
2
-
1
-
1
-
1
-
1
-
1/2
-
3
-
1/2
-
1/4
-
2
-
-
-
-
-
Directions
Cheese Ravioli With Fresh Tomato and Artichoke Sauce, 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., Soooo good!!! This was a super fast prep, and in spite of the limited ingredients, was very, very good! We will definitely make this again. My jar of artichokes was bigger than called for, so used the right amount of the liquid, but the full amount of artichokes. Oh, my! Thanks for posting – this is definitely a keeper! Made for SWT 2019 – The Traveling Tastebuds.
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Steps
|
1
Done
|
In a Dutch Oven or Large Saucepan Bring Salted Water to a Boil and Cook Ravioli According to Package Directions. |
|
2
Done
|
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
Done
|
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. |
