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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 |
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- 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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