Cheese Ravioli With Fresh Tomato And Artichoke Sauce

• 2 (9 ounce) packages cheese ravioli, fresh
• 1 teaspoon olive oil
• 1 tablespoon olive oil
• 1 lb roma tomato, peeled, seeded and chopped
• 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
• 1/2 cup scallion, chopped
• 3 garlic cloves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated

1. In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
2. Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
3. Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

packages cheese ravioli, olive oil, olive oil, roma tomato, scallion, garlic, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/cheese-ravioli-with-fresh-tomato-and-artichoke-sauce-172461 (may not work)