Ravioli with Tomato and Artichoke Sauce

    Ravioli with Tomato and Artichoke Sauce

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    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.

    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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