About this recipe:Serve this quick and easy pasta sauce with ravioli, tortellini or your favourite pasta for a fabulous midweek supper. A green salad and good quality, crusty bread makes the meal complete.
1 (500g) packet fresh cheese ravioli
1 tablespoon olive oil
450g plum tomatoes - peeled, seeded and chopped
2/3 (280g) jar marinated artichoke hearts, drained
8 tablespoons chopped spring onions
3 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:5min › Ready in:25min
Cook ravioli according to packet directions.
While the pasta is cooking, prepare the sauce: In a large nonstick frying pan, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, spring onions, 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 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.