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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cheese Ravioli With Fresh Tomato and Artichoke Sauce Recipe

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This recipe for Cheese Ravioli With Fresh Tomato and Artichoke Sauce is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ( 9 ounce ) packages fresh cheese ravioli
1 Teaspoon Extra Virgin Olive Oil
1 Tablespoon Extra Virgin Olive Oil
1 Pound Roma Tomatoes-Peeled, Seeded and Chopped.
1 ( 6 1/2 ounce) Jar Marinated artichoke Hearts.
1/2 Cup Chopped Scallions (Green Onions)
3 Cloves Crushed Garlic.
1/2 Teaspoon salt.
1/4 Teaspoon Freshly Ground Black Pepper.
2 Tablespoons Grated Parmesan Cheese.
Directions:
Directions:
Cook Ravioli According to package directions.
While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon Extra Virgin Olive oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and 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 olive oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
This is really good with fresh Italian Bread and a Big Salad.
Also a Glass Of Uncle John's Red Wine

 

 

 

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