Cheese Ravioli With Fresh Tomato And Artichoke Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.