Tomato & Artichoke Ravioli Mediterranean Print Email

One package Tony's Tomato and Artichoke Ravioli
One small can marinated artichokes
One small can calamatta pitted olives
One diced small shallot
One can crushed San Marzano tomatoes

In sauce pan bring olive oil and garlic and shallot with salt and pepper to temperature. Do not brown shallots and garlic, saute just until tender. To this add artichokes (with marinade), calamatta olives, and crushed canned Italian tomatoes. Bring all ingredients to slow simmer until married.

Once ravioli are cooked, drain and add toss in sauce and sprinkle with a small handful of grated Asiago cheese. Serve in pasta plates as a first course topped with grated Asiago cheese. Great with a crisp white wine and a rustic crusty loaf.