Cheese Ravioli With Fresh Tomato And Artichoke Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg09 | 4 | Servings | |
INGREDIENTS
| 18 | oz | Packaged fresh cheese |
| ravioli | ||
| 1 | t | Olive oil |
| 1 | T | Olive oil |
| 1 | lb | Fresh ripe plum tomatoes |
| Peeled and chopped | ||
| 6 1/2 | oz | Jarred marinated artichokes |
| drained well | ||
| 1/2 | c | Sliced scallions |
| 3 | Cloves garlic, crushed | |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| Grated Parmesan cheese |
INSTRUCTIONS
This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread. 1 Cook ravioli according to package directions. 2 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. 3 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. Makes 4 - 6 servings Recipe by: http://www.pastarecipe.com/ 4/99 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 781
Calories From Fat: 467
Total Fat: 53.2g
Cholesterol: 149.7mg
Sodium: 2894mg
Potassium: 258mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 1.8g
Protein: 65.8g