Fried Cheese Ravioli With Tomato Pepper Relish And Artichoke Caper Dip Recipes

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CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE



Cheese Ravioli With Fresh Tomato and Artichoke Sauce image

Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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 Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7

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