Cheese or pesto filled ravioli with sautéed spinach, sun-dried tomatoes, artichokes, and capers.
Course: Entrée, Side Dish
Cuisine: Italian, Mediterranean
Servings: 4
Ingredients
8-10oz.cheese ravioli or pesto ravioli
2T.olive oil
1/4c.sun-dried tomatoeschopped
1c.artichoke heartschopped
4clovesgarlicminced
3T.capersdrained
1/2tsp.Italian seasoning
2c. fresh baby spinach
1T.olive oil more if desired
1/4c. 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!