Cheese Ravioli with Artichoke Tomato Sauce

Cheese Ravioli with Artichoke Tomato Sauce


262 people made this

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.

Cathy Burghardt

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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