Ravioli with Tomato and Artichoke Sauce

Ravioli with Tomato and Artichoke Sauce

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262 people made this

This is an easy to make pasta sauce using fresh tomatoes and artichoke. I serve it with ravioli but you could also use another type of pasta such as penne or spirals.

Cathy Burghardt

Serves: 6 

  • 500g fresh cheese ravioli
  • 1 tablespoon olive oil
  • 500g roma tomatoes, peeled, seeded and diced
  • 1 (200g) jar marinated artichoke hearts
  • 1/2 cup diced spring onions
  • 3 cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 2 tablespoons grated Parmesan cheese

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Cook ravioli according to packet directions.
  2. While the pasta is cooking prepare the sauce. In a large non-stick frypan heat oil over a medium high heat. Add tomatoes, artichokes, spring onions, garlic, 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 then toss gently but thoroughly to mix.
  4. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.

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