Cheese Ravioli with Fresh Tomato and Artichoke Sauce (not vegan)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds cheese ravioli | |
| 2 Tablespoons olive oil | |
| 2 Pounds Roma tomatoes | Washed, peeled, seeded, and chopped |
| 1 (6.5 ounce) jar marinated artichoke hearts | |
| 8 oz. sliced mushrooms | Washed and sliced |
| ½ cup chopped green onions | Washed, trimmed, and chopped |
| 3 cloves crushed garlic | |
| ½ teaspoon ground black pepper | |
| ¼ cup Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare ravioli according to the directions on the package. | |
| 2 | Heat oil in large skillet. | |
| 3 | Add tomatoes, artichokes, mushrooms, onions, garlic and pepper. | |
| 4 | Cook 2 to 3 minutes, stirring occasionally. | |
| 5 | Remove from heat. | |
| 6 | Drain pasta well. | |
| 7 | Transfer to serving dish and top with vegetable mixture. |
