Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 18 ounce cheese ravioli fresh
• 3 cloves garlic crushed
• 0.5 cup green onions chopped
• 6.5 ounce marinated artichoke hearts 
• 1 teaspoon olive oil 
• 2 tablespoons parmesan cheese grated
• 1 pound roma tomatoes peeled seeded chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Cook ravioli according to package directions.
2. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat.
3. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through.
4. Remove from heat.
5. Drain pasta well.
6. Transfer to a large bowl, and toss with 1 teaspoon oil.
7. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix.
8. Transfer ravioli to a large serving platter.
9. Pour remaining vegetable sauce over ravioli.
10. Garnish with Parmesan cheese.