Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Ingredients
 
2 (9 ounce) packages fresh cheese ravioli
1 teaspoon olive oil
1 tablespoon olive oil
1 pound plum tomatoes, peeled and chopped
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese



Directions

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 flame. 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.

Calories 429 
Protein 20%
Fat 22%
Carbohydrates 58%