Cheese Ravioli with Fresh Tomato and Artichoke Sauce recipe

4 servings

2 (9 ounce) packages fresh cheese 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.