Shelly's Recipe

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE

Category: Pasta

2 (9 oz) pkg fresh cheese ravioli, cooked according to pkg directions
1 tbsp olive oil
1 lb fresh, ripe plum tomatoes, peeled and chopped
1 (6.5 oz) jar marinated artichokes, drained well
1/2 cup sliced scallions
3 cloves garlic, crushed
1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil
Grated parmesan cheese

While pasta is cooking, prepare sauce. In a large skillet, heat 1 tbsp oil over medium high heat. Add vegetables and next 3 ingredients. Cook 2-3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

Drain pasta well. Transfer to a large bowl and add olive oil. Add half of sauce to ravioli, toss gently but thoroughly. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with parmesan cheese. Serves 4-6.