A delightful twist on a classic ravioli dish, combining fresh flavors of tomatoes and artichokes with a hint of garlic.
Bring a large pot of salted water to a boil and cook the spinach ravioli according to the package instructions.
Stir the ravioli occasionally to prevent them from sticking together.
In a nonstick skillet, heat one tablespoon of olive oil over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the diced roma tomatoes, chopped artichoke hearts, sliced scallions, and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Avoid overcooking the vegetables to maintain their texture and flavor.
Season the vegetable mixture with sea salt and freshly ground black pepper. Stir well and remove from heat.
Taste the sauce and adjust the seasoning as needed.
Drain the cooked ravioli and transfer them to a mixing bowl. Toss gently with the remaining olive oil.
Tossing the ravioli with oil prevents them from sticking together.
Add half of the vegetable sauce to the ravioli and mix gently to combine.
Mix gently to avoid breaking the ravioli.
Transfer the ravioli to a serving platter, top with the remaining sauce, and garnish with grated parmesan cheese.
Serve immediately for the best flavor and texture.
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