Tuesday, May 31, 2011
Tomato Artichoke Ravioli
It's hot. Like, really hot. And I work in a classroom all day that doesn't have air conditioning. With 23 kids. So needless to say I'm sweaty and uncomfortable by the time I get home, completely uninterested in standing in front of a hot oven. I have become a big fan of meals that don't require me to stand in front of the oven... and even more so a fan of my local take out restaurants ::wink wink::
This dinner was super easy and light. It was exactly what I wanted, a meal where the flavors were subtle and light with just the right amount of taste. The sauce is light and truly doesn't have a ton of flavor, the flavor comes from the ravioli and the cheese. But on these hot days this is exactly what I was looking for!
Source: Stephanie Cooks Original
1 package ravioli
1 tbsp. butter
1 clove garlic
1 cup chicken broth
1 tomato, seeded and chopped
10 frozen artichoke hearts, diced small
1/2 cup parmesan cheese, additional for serving
1- In a small saucepan melt the butter. Add the garlic, stirring until fragrant. Meanwhile, in a seperate pot cook the ravioli according to packaging directions.
2- Add the chicken broth to the garlic and bring the heat up to high, allowing it to come to a boil. Season with salt/pepper/onion powder.
3- Add the chopped tomato and artichoke hearts, stirring regularly.
4- Once the ravioli are done, add the parmesan cheese and stir well.
5- Toss the ravioli and sauce together, serve with additional cheese if desired.