Cheese Ravioli with Fresh Tomato and Artichoke Sauce

How to cook Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Ingredients: 2 (9 ounce) packages fresh cheese ravioli 1 tablespoon olive lubricator 1 teaspoon olive lubricator 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 bite 1/4 teaspoon freshly ground black bespeckle 2 tablespoons grated Parmesan cheese

Directions: Cook ravioli according to package directions. While the pasta is cooking, prepare the brass. In a large nonstick skillet, waken 1 tablespoon oil over a medium high zealousness. Add tomatoes, artichokes, scallions, garlic, and salt and dot. Cook 2 to 3 minutes, stirring once in a while, until vegetables are warmed entirely. Remove from quicken. Drain pasta seep. Transfer to a large move, and toss with 1 teaspoon fuel. Add half of the sauce to the ravioli; toss gently, but thoroughly to hobnob. Transfer ravioli to a large serving plate. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.


Servings Per Approach: 6

Amount Per Serving

Calories: 355

Total Fat: 15.5g Cholesterol: 37mg Sodium: 817mg Total Carbs: 42g Dietary Fiber: 3.8g Protein: 14.4g

Prepare time:20 Min

Cook time:5 Min

Ready in:25 Min

Serving looking for:6 peoples

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