Introduction: Cheese Ravioli’s With Fresh Tomato Artichoke Sauce
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About: Author at www.theviewfrom8600ft.com. I just stumbled upon instructables and I love it!
Cheese ravioli’s with Fresh Tomato Artichoke Sauce? Yes Please! This sauce is so yummy and it goes with anything. Really anything, I have used it as a tapenade with crostini’s and as a pasta sauce. Plus it takes about 20 minutes to whip up, which is why I call this the perfect Tuesday night meal!
Here’s what you’ll need:
1 9 ounce package of Refrigerated Cheese Raviolis
3 Roma Tomatoes, chopped
1 Can of Artichoke Hearts, chopped, liquid reserved
2 Green Onions, chopped
3 Cloves Crushed Garlic
Salt and Pepper to Taste
1 T. Lemon Juice
2 T. Parmesan for garnish
1 T. Lemon zest
First, Boil the pasta according to the package directions.
While the pasta is boiling, whip up the sauce. First, saute the garlic in olive oil until the garlic is fragrant, about 2 minutes. Add the chopped tomatoes, artichoke hearts and the onions. Add a few tablespoons of the artichoke liquid. Season the veggies with salt and fresh cracked black pepper to taste. Cook the veggies until they are warmed through.
Add a little lemon juice to brighten up the flavors.
Garnish with the tops of the green onions, the lemon zest and parmesan cheese
Super easy Tuesday night meal!
P.S. If you are using this sauce as a tapenade, First rub the toasted crostini’s with a cut piece of garlic, then, seed the tomatoes and omit the artichoke juice from the sauce so it is a little chunkier…Delish!
Check out my blog at www.theviewfrom8600ft.com for step by step instructions to this and many other recipes
Here’s what you’ll need:
1 9 ounce package of Refrigerated Cheese Raviolis
3 Roma Tomatoes, chopped
1 Can of Artichoke Hearts, chopped, liquid reserved
2 Green Onions, chopped
3 Cloves Crushed Garlic
Salt and Pepper to Taste
1 T. Lemon Juice
2 T. Parmesan for garnish
1 T. Lemon zest
First, Boil the pasta according to the package directions.
While the pasta is boiling, whip up the sauce. First, saute the garlic in olive oil until the garlic is fragrant, about 2 minutes. Add the chopped tomatoes, artichoke hearts and the onions. Add a few tablespoons of the artichoke liquid. Season the veggies with salt and fresh cracked black pepper to taste. Cook the veggies until they are warmed through.
Add a little lemon juice to brighten up the flavors.
Garnish with the tops of the green onions, the lemon zest and parmesan cheese
Super easy Tuesday night meal!
P.S. If you are using this sauce as a tapenade, First rub the toasted crostini’s with a cut piece of garlic, then, seed the tomatoes and omit the artichoke juice from the sauce so it is a little chunkier…Delish!
Check out my blog at www.theviewfrom8600ft.com for step by step instructions to this and many other recipes
