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Ingredients

2 (9 ounce) packages fresh cheese ravioli 1 tablespoon olive oil 1 teaspoon olive oil 1 pound roma tomatoes - peeled, seeded and chopped 1 (6.5 ounce) jar marinated artichoke hearts ½ cup chopped green onions 3 cloves crushed garlic ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons grated Parmesan cheese

Nutrition Info

354.7 calories carbohydrate: 42 g cholesterol: 36.8 mg fat: 15.5 g fiber: 3.8 g protein: 14.4 g saturatedFat: 7 g servingSize: - sodium: 817.4 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

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 heat. Add tomatoes, artichokes, scallions, 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.

4 - 6 servings

This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread.