Cheese Ravioli with Fresh Tomato and Artichoke Sauce Best Dishes

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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

"This sauce is quick and smooth. It goes properly with other pasta kinds which include tortellini or penne. I serve this with an amazing quality, crusty bread."

Ingredients :

  • 2 (nine ounce) programs clean cheese ravioli
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 pound roma tomatoes - peeled, seeded and chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts
  • half of cup chopped green onions
  • 3 cloves beaten garlic
  • half of teaspoon salt
  • 1/four teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese

Instructions :

Prep : 20M Cook : 6M Ready in : 25M
  • Cook ravioli in line with package guidelines.
  • While the pasta is cooking, prepare the sauce. In a huge nonstick skillet, heat 1 tablespoon oil over a medium excessive heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to a few mins, stirring from time to time, until veggies are warmed via. Remove from heat.
  • Drain pasta properly. Transfer to a big bowl, and toss with 1 teaspoon oil. Add half of of the sauce to the ravioli; toss lightly, however very well to mix. Transfer ravioli to a large serving platter. Pour final vegetable sauce over ravioli. Garnish with Parmesan cheese.

Notes :

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