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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese ravioli	2	packages		1262.84	189.908	53.02	40.488
olive oil	1	teaspoon		119.34	0.0	0.0	13.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
rom tomato	1		peeled seeded chopped	-	-	-	-
artichoke heart	1	jar	marinated undrained	-	-	-	-
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095
garlic clove	3		crushed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.