Mediterranean Ravioli
Cheese or pesto filled ravioli with sautéed spinach, sun-dried tomatoes, artichokes, and capers.
Servings: 4
Ingredients
- 8-10 oz. cheese ravioli or pesto ravioli
- 2 T. olive oil
- 1/4 c. sun-dried tomatoes chopped
- 1 c. artichoke hearts chopped
- 4 cloves garlic minced
- 3 T. capers drained
- 1/2 tsp. Italian seasoning
- 2 c. fresh baby spinach
- 1 T. olive oil more if desired
- 1/4 c. shredded Parmesan cheese
Instructions
- Cook the ravioli according to package directions until al dente and drain.
- In a large skillet, heat the olive oil over medium heat. Add chopped sun-dried tomatoes, artichokes, garlic, capers, and Italian seasoning, cook for 2 minutes. Add the spinach and continue cooking and stirring until the spinach wilts.
- To the skillet with sautéed vegetables, over medium-low heat, add the cooked ravioli and 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.
- Serve in bowls topped with shredded Parmesan cheese, enjoy!
Speak Your Mind