Cheese Ravioli With Fresh Tomato and Artichoke Sauce

• servings: 6 servings
• total time: 30 minutes

Ingredients

2 (9 ounce) packages cheese ravioli, fresh

1 teaspoon olive oil

1 tablespoon olive oil

1 lb roma tomato, peeled, seeded and chopped

1 (6 1/2 ounce) jar marinated artichoke hearts, undrained

1/2 cup scallion, chopped

3 garlic cloves, crushed

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 tablespoons parmesan cheese, grated

Directions

In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.

Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.

Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

Nutrition

• Calories: 103.3
• Total Fat: 5.6
• Saturated Fat: 1.1
• Cholesterol: 2.2
• Sodium: 364.9
• Total Carbohydrate: 11.8
• Dietary Fiber: 5.8
• Total Sugars: 3.8
• Protein: 3.7