| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg09 |
4 |
servings |
INGREDIENTS
| 18 |
oz |
Packaged fresh cheese ravioli |
| 1 |
ts |
Olive oil |
| 1 |
tb |
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 |
ts |
Salt |
| 1/4 |
ts |
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
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