Ravioli with Tomatoes and Artichokes

Ingredients

• 2 (9 oz) pkg fresh cheese ravioli
• 1 tsp olive oil
• 1 tbsp olive oil
• 1 lb roma tomatoes, peeled, seeded, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts
• ½ cup green onions, chopped
• 3 cloves garlic, crushed
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 tbsp grated Parmesan cheese

Method

1. Cook ravioli according to package directions, then drain.
2. While the pasta is cooking, sauté tomatoes, artichokes, scallions, garlic, and salt and pepper for 2-3 minutes until vegetables are warmed through. Remove from heat.
3. Transfer pasta to a large bowl, and toss with 1 teaspoon oil.
4. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix.
5. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli.
6. Garnish with Parmesan cheese.