Cheese Ravioli With Fresh Tomato and Artichoke Sauce
photo by Chef floWer
- Ready In:
- 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
- In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
- 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.
- 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.
Questions & Replies
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This is just super - and it just doesn't get any more simple! DH & I LOVED the wonderful tart tang of the artichokes, the fresh Roma's, green onions and the garlic. Although I halved the ravioli for two, I kept the sauce the same. I thought I could simmer down the sauce and use it for a bruschetta the next day - didn't happen, we scarfed it all down. Yes, yes, I doubled the garlic, that's a given! I was concerned as to whether or not I should drain the artichokes, I did NOT, and I'm glad I didn't, made a nice sauce. Served with some fresh chives and basil on top. Five star review for ease of preparation and fantastic taste! BTW, this is also a recipe that gives you room to play. Have a few button mushrooms left over - chop 'em up and throw them in, wan't some heat; dice up a jalepeno!
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 I 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.
This was super yummo. I omitted the oil, as there was oil in the marinated artichokes. I would definitely use artichoke that had water, vinegar and oil in the ingredients and not just water. Where I didn't add any of the oil. I took a little of the marinade from the artichokes to cook the garlic before I added everything else. I added the cooked ravioli to the pan for the final couple of minutes. If you want to cut back even further on the fat, you don't need to add the Parmesan at the end. Do not skip peeling and deseeding the tomato and don't add any of it's liquid into the mix or it'll be too runny. This recipe is going into my regular rotation. I really enjoyed it.