Wednesday, June 29, 2005

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

This is what we had for dinner tonight (6-29-05). It was pretty good. One out of two kids loved it. The one that wouldn't eat the ravioli ate all her artichokes - go figure! My picky eater ate everything BUT the artichokes. Oh, well - can't please everyone, so I'll just please mama! The artichokes we got were marinated in oil and sauce, and instead of adding additional oil, we just poured the artichoke "juice" out of the jar - yummy! I added one of the reviews from as well as the recipe. As the reviewer stated below, it is very light and yet fills you up. If it weren't for the bleached flour in the pasta we ate, I would think we had a 100% healthy super!
Cathy's notes: "This sauce is quick and easy. It goes well with other pasta types such astortellini or penne. I serve this with a good quality, crusty bread."

Original recipe yield: 4 - 6 servings.

  • 2 (9 ounce) packages fresh cheese ravioli
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 1 pound roma tomatoes - peeled, seeded and chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 3 cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS: Cook ravioli according to package directions. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, green onions, garlic, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat. Drain pasta well. Toss pasta with sauce and mix well. Transfer to serving platter. Garnish with Parmesan cheese.

REVIEW: This recipe is a keeper. I made this for a non-vegetarian crowd and it was a huge hit. Very light and filling. I garnished with feta and followed other reviewers advice and simmered the sauce longer. This recipe is all about fresh tomatoes. Don't even think about using canned!

Recipe compliments of - Submitted by: Cathy Burghardt

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