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Artichoke Ravioli Recipe

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“This dish is so quick and easy to put together, but it tastes like you spent hours preparing it,” writes Darlene Brenden from Salem, Oregon. “The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread, and you’re done with dinner!”

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6 Servings
Prep/Total Time: 25 min.

Ingredients

2 packages (9 ounces each) refrigerated cheese ravioli
1 jar (26 ounces) meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 jar (4-1/2 ounces) whole mushrooms, drained
1 can (2-1/2 ounces) sliced ripe olives, drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/3 cups) equals 290 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 1,159 mg sodium, 34 g carbohydrate, 4 g fiber, 16 g protein.

Artichoke Ravioli published in Country Woman November/December 2005, p34

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