Artichoke Ravioli Recipe

4.5 8 7
Artichoke Ravioli Recipe
Artichoke Ravioli Recipe photo by Taste of Home
Publisher Photo

Artichoke Ravioli Recipe

Read Reviews
4.5 8 7
Publisher Photo
This dish is quick and easy to put together, but tastes like you spent hours preparing it. The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread. —Darlene Brenden, Salem, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Artichoke Ravioli in Country Woman November/December 2005, p34

Nutritional Facts

1-1/3 cups: 290 calories, 10g fat (6g saturated fat), 39mg cholesterol, 1159mg sodium, 34g carbohydrate (9g sugars, 4g fiber), 16g protein.

  • 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
  1. Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss.
  2. 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.
Originally published as Artichoke Ravioli in Country Woman November/December 2005, p34

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Reviews forArtichoke Ravioli

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lizalvis User ID: 2737416 76540
Reviewed Apr. 26, 2012

"I even used a good frozen ravioli package and my whole family enjoyed it. easy to make with some veggies on the side."

MY REVIEW
darcien007 User ID: 5786236 137339
Reviewed Mar. 2, 2012

"only change I made was to saute FRESH mushrooms. Canned and jarred are gross!!"

MY REVIEW
syellico User ID: 2780498 137334
Reviewed Jan. 13, 2012

"This was excellent and so easy! Hubby and kid-friendly too. I left out the olives because I can't stand them, but was still super tasty. Leftovers tasted just as good the next day!"

MY REVIEW
MollieDi User ID: 5304424 76536
Reviewed Sep. 6, 2011

"This was a quick meal that was easy to prepare. The husband and kids loved it! Will make again."

MY REVIEW
Princessvivian User ID: 5932638 135275
Reviewed Apr. 15, 2011

"YUMMM!! Nom Nom Nom... :)"

MY REVIEW
shedevilgrrl88 User ID: 2712755 137320
Reviewed Jan. 12, 2011

"Great and simple recipe to make! Ravioli's were a good idea for the younger kids, and the hubby liked the meal as well. Love how the artichokes add that tangier flavor to the meal. Good weeknight choice for dinner!"

MY REVIEW
mobake User ID: 640643 156553
Reviewed Jan. 13, 2009

"Delicious and simple to make. You could also add italian sausage, roasted garlic, etc.. to make this a personal favorite."

MY REVIEW
johnnydarter User ID: 497180 76535
Reviewed Nov. 19, 2008

"delicious!!!"

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