Ravioli with Tomato Artichoke Sauce

Monday was a long day and I needed a quick and easy meal. One of my favorite go-to meals for days like this is ravioli -- the stuff in the refrigerator section of the grocery store. I happen to get mine at Costco and love their Chicken and Mozzarella Ravioli. I usually just do a jarred sauce when I make it, but I decided it was time to make my own sauce from scratch. So I did! It tasted great -- I am really pleased with how it turned out, and from here on out, I'll be using fresh romas or cans of tomatoes to make my own sauce.

It seriously only took maybe 5 extra minutes of hands on time, and the sauce was ready by the time the water for the ravioli came to a boil and I cooked the pasta. Served with salad greens, this was a great and balanced meal!

Ravioli with Tomato Artichoke Sauce
1 Family size container of refrigerated ravioli
1 T extra virgin olive oil
2 cloves garlic, minced
1 8 oz can tomato sauce (such as Hunts)
2 cups roma tomatoes, chopped, or same equivalent in canned tomatoes
1 T Italian seasoning
2 t dried basil
1 t onion powder
1/2 can artichoke hearts, chopped
1-2 T fresh basil, chopped

1. Heat pot of water for ravioli and bring to a boil.
2. Meanwhile, heat olive oil and add minced garlic. Saute for a minute or two over medium heat. 
3. Add the tomato sauce, tomatoes, Italian seasoning, and dried basil. Bring to a boil; reduce heat and let simmer.
4. When the water is boiling, add some coarse ground salt and then add ravioli. Cook according to package directions.
5. Meanwhile, add the artichoke hearts to the sauce and cook through.
6. Plate and serve with fresh basil on top.

Notes: I added some shredded carrots to the sauce as well to sneak in some extra veggies. Try using whatever you have around -- carrots, zucchini, onion, etc. I love the taste of fresh herbs. I cut down on the cost of them by growing a mini herb garden in my kitchen window sill!