Cheese Ravioli With Fresh Tomato And Artichoke Sauce - cooking recipe

Ingredients

2 (9 ounce) packages cheese ravioli, fresh
1 teaspoon olive oil
1 tablespoon olive oil
1 lb roma tomato, peeled, seeded and chopped
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1/2 cup scallion, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Preparation

In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.