Pasta Recipe | Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

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


Ingredients:
8 oz ravioli (cheese ravioli, or pesto ravioli)
2 tablespoons olive oil
1/4 cup sun-dried tomatoes , chopped
1 cup artichoke hearts , chopped
3 tablespoons capers , drained
1/2 teaspoon Italian seasoning
2 cups spinach , fresh
1 tablespoon olive oil , and more (if desired)
1/4 cup Parmesan cheese , shredded
etc


Instructions:
  • 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.
  • etc
  • etc

  • For Full Instruction: juliasalbum.com

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