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I love spinach and artichokes, and I knew they would make a great combination with ravioli. And, capers and sun-dried tomatoes always make pasta recipes even more delicious.
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoe
Ingredients
- 8 oz ravioli (cheese ravioli, or pesto ravioli)
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes , chopped
- 1 cup artichoke hearts , chopped
- 3 tablespoons capers , drained
- 1/2 teaspoon Italian seasoning
- 2 cups spinach , fresh
- 1 tablespoon olive oil , and more (if desired)
- 1/4 cup Parmesan cheese , shredded
Instructions
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
- To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
- When serving, top with shredded Parmesan cheese.
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