Cheese Ravioli with Fresh Tomato and Artichoke Sauce

The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.

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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.

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

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