Cheese Ravioli with Artichoke Tomato Sauce

    25 min

    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.

    262 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Cook ravioli according to packet directions.
    2. 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.
    3. 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.

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    Reviews in English (200)


    This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of artichoke hearts because we love them. I also added the liquid from both jars, but next time I will drain the second jar into the sink -- the sauce was just a little too "marinade-y". I used slightly more garlic than called for, but other than that exactly as written. Served over fresh cheese ravioli with sourdough bread on the side --- WONDERFUL!!! And oh so simple!!  -  05 Mar 2003  (Review from Allrecipes US | Canada)


    One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and four cheese ravioli. And the oil at the end is essential for keeping the pasta from sticking together. I also saute the garlic in the oil for about a minute before I add the other ingredients. I don't add the marinade from the artichokes.  -  28 Dec 2005  (Review from Allrecipes US | Canada)


    Great recipe for weekday dinners. Quick and easy to make, yet elegant to serve.  -  20 Feb 2001  (Review from Allrecipes US | Canada)