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 15minutes
Cook Time 15minutes
Total Time 30minutes
8ozravioli(cheese ravioli, or pesto ravioli)
¼cupsun-dried tomatoes, chopped
1cupartichoke hearts, chopped
1tablespoon olive oil, and more (if desired)
¼cupParmesan cheese, shredded
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.