Ravioli with Tomato and Artichoke Sauce

    25 minutes

    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.

    262 people made this

    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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    Reviews in English (200)


    This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of artichoke hearts because we love them. I also added the liquid from both jars, but next time I will drain the second jar into the sink -- the sauce was just a little too "marinade-y". I used slightly more garlic than called for, but other than that exactly as written. Served over fresh cheese ravioli with sourdough bread on the side --- WONDERFUL!!! And oh so simple!!  -  05 Mar 2003  (Review from Allrecipes USA and Canada)


    One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and four cheese ravioli. And the oil at the end is essential for keeping the pasta from sticking together. I also saute the garlic in the oil for about a minute before I add the other ingredients. I don't add the marinade from the artichokes.  -  28 Dec 2005  (Review from Allrecipes USA and Canada)


    Great recipe for weekday dinners. Quick and easy to make, yet elegant to serve.  -  20 Feb 2001  (Review from Allrecipes USA and Canada)