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

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These Italian ravioli with sautéed spinach, artichokes, capers, sun-dried tomatoes, garlic, and Parmesan cheese are meatless, refreshing, Mediterranean-style, and ready in under 30 minutes.

Ingredients

Scale
  • 8 oz ravioli (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 fresh spinach
  • 1 tablespoon olive oil (and more if desired)
  • ¼ cup Parmesan cheese, shredded

Instructions

  1. Cook ravioli in salted water until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped sun-dried tomatoes, chopped artichoke hearts, minced garlic, capers, and Italian seasoning. Cook for 2 minutes. Add fresh spinach and continue cooking and stirring until spinach wilts.
  3. Add cooked ravioli to the skillet with sautéed vegetables. Drizzle with 1 tablespoon olive oil and stir gently on medium-low heat. The dish should be salty enough from capers. Sprinkle with shredded Parmesan cheese when serving.

Notes

Use store-bought ravioli for quick preparation. Great presentation that’s easy to make. Leftovers reheat well with a splash of water.

Nutrition

Find it online: https://www.rapidrecipes.blog/italian-ravioli-spinach-artichokes-capers/