Charleston is full of fabulous food finds and one of my favorites is Rio Bertolini's fresh pastas, raviolis and sauces.  They are ideal for Monday night dinners that need to be thrown together in a pinch and the ravioli come in a multitude of varieties that perfectly play up the season.  I simply throw together a quick and easy sauce like this flavorful tomato and artichoke and serve.  If you live in Charleston, you can get RioBertolini's at ourlocalfoods.com, caviarandbananas.com, or tedsbutcherblock.com.  Dinner in 30 minutes or less and you don't even have to worry about parking!


 

Ingredients

2 dozen ravioli

1 can artichoke hearts, quartered

2 cloves garlic, minced

1 onion, chopped

salt & pepper

olive oil

2 tomatoes, chopped

1 cup Parmesan cheese, grated

1 tablespoon butter

Salad fixings – romaine lettuce, avocado, green onion, sunflower seeds

 

Instructions

Preheat oven to 400.

Combine the artichoke hearts, garlic and onions and toss with salt & pepper. 

Coat an oven proof pan with olive oil and spread the artichoke mixure evenly.

Roast for 20 minutes at 400.

Meanwhile, chop 2 medium tomatoes and set aside.

Make a quick and easy green salad -I let the girls help by cleaning and tearing the lettuce and adding the items I chopped: avocado, green onion and sunflower seeds

Boil water for your ravioli.

Grate and set aside 1 cup of fresh Parmesan or Romano whatever you have on hand in the kitchen

After the artichoke mixture has been roasting for approx 20 minutes add and toss the tomatoes and let roast for another 15 minutes.

Boil your ravioli for 4-5 minutes and drain and toss with the tomato artichoke mixture.  Add in the butter and toss and lastly add the cheese.

Serve immediately!