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Artichoke Ravioli

 Artichoke Ravioli
“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!”
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese ravioli
  • 1 jar (24 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 (2-1/4 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.
Nutritional 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.