Cheese Ravioli With Fresh Tomato And Artichoke Sauce - cooking recipe

Ingredients

18 oz. fresh cheese ravioli
1 Tbsp. plus 1 tsp. olive oil
1 lb. fresh, ripe tomatoes, coarsely chopped, about 3 c.
1 (6 oz.) jar marinated artichokes, drained well
4 large scallions, sliced (about 1/2 c.)
3 cloves garlic, crushed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
6 to 8 large Parmesan cheese curls or grated

Preparation

Cook ravioli without salt, according to package directions. Drain well.
Transfer to a large bowl.
Toss with 1 teaspoon oil; set aside.