Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

italian ravioli with sun-dried tomatoes artichokes capers and parmesan cheese on a white plate

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in garlic and olive oil. Meatless, refreshing, Mediterranean style pasta recipe that doesn't need any meat - this meal will keep you full!

Course Main Course

Cuisine Italian, Mediterranean

Keyword how to make ravioli, Italian ravioli, ravioli

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 389kcal

Author Julia

Ingredients

8 oz ravioli use cheese ravioli or pesto ravioli
2 tablespoons olive oil
¼ cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
4 cloves garlic minced
3 tablespoons capers drained
½ teaspoon Italian seasoning
2 cups spinach fresh
1 tablespoon olive oil and more (if desired)
¼ cup Parmesan cheese shredded

US Customary - Metric

Instructions

Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, 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.

Nutrition