Elegant but Easy . . . Artichoke Ravioli


Where I found the original recipe(s):

What I thought:
While the combination of flavors lends a sophisticated touch to this dish, preparation couldn’t be simpler.  You can have it on the table in less than 30 minutes.

What I’d change:
The original recipe called for 2 (9-oz.) packages of ravioli; my grocery store stocks a 20-oz. package – a more streamlined option, and the weight difference is only two ounces.

The original recipe also suggested whole mushrooms;  I think the overall consistency of the dish is better with sliced mushrooms.

Artichoke Ravioli
Adapted from Taste of Home 2010 – http://www.tasteofhome.com
(Makes 6 servings)

1 (20-oz.) package refrigerated cheese ravioli
1 (26-oz.) jar marinara or meatless spaghetti sauce
1 (14-oz.) can water-packed artichoke hearts, rinsed, drained and chopped
1 (4 1/2-oz.) jar sliced mushrooms (or stems and pieces), drained
1 (2 1/2-oz.) can sliced ripe olives, drained
1 1/2 cups (6 ounces) shredded mozzarella cheese

Cook ravioli in dutch oven according to package directions. Drain and return pasta to pot. Add marinara sauce, artichokes, mushrooms and olives; toss gently to combine.

Place mixture in greased 9″ x 13″ baking dish and sprinkle with cheese. Bake, uncovered, at 400 degrees for 15-20 minutes or until heated through.


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