Ravioli with Tomato and Artichoke Sauce
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Cook ravioli according to packet directions.
- 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.
- 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.
- Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.
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Reviews and Ratings
Global Ratings:
(273)
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)