Cheese Ravioli with Tomato and Artichoke Sauce

I found this recipe at Allrecipes and decided to give it a try yesterday but I tweaked it by adding a wee bit of the artichoke marinade, using extra virgin olive oil instead of regular, etc. It was yummy with a couple of slices of French baguette smothered with softened unsalted butter.



  • 1 (9 oz.) package fresh cheese ravioli (I used Buitoni Four Cheese - yum)
  • 1-1/2 tsp. extra virgin olive oil
  • 3 small Roma tomatoes, peeled, seeded, and chopped
  • 1/2 of a 6.5 oz. jar marinated artichoke hearts, not rinsed
  • 1 tsp. of artichoke marinade
  • 1/4 cup green onions, chopped
  • 2 tsp. garlic, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. extra virgin olive oil (to coat cooked ravioli)
  • 1 Tbsp. Parmesan or Romano cheese, finely shredded


Cook ravioli according to package directions.

Meanwhile, heat the 1-1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add tomatoes, artichokes, artichoke marinade, scallions, garlic, 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 1/2 teaspoon of olive oil. Add half of the sauce to the ravioli and toss gently to mix. Transfer ravioli to serving plates, pour remaining sauce evenly over ravioli, garnish with Parmesan or Romano cheese and serve.

By Deeli from Richland, WA


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