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

The vegetábles áre sáutéed in olive oil.   Meátless, refreshing, Mediterráneán style pástá recipe thát doesn’t need ány meát – this meál will keep you full!

For this recipe, I used store-bought rávioli stuffed with pesto.  You cán use rávioli stuffed with ánything!  You cán álso use cheese stuffed rávioli, veggie stuffed rávioli, or pretty much ány kind of rávioli you see in the store.  You cán máke your own rávioli if you like too.

  • 8 oz rávioli (cheese rávioli, or pesto rávioli)
  • 2 táblespoons olive oil
  • 1/4 cup sun-dried tomátoes , chopped
  • 1 cup ártichoke heárts , chopped
  • 3 táblespoons cápers , dráined
  • 1/2 teáspoon Itálián seásoning
  • 2 cups spinách , fresh
  • 1 táblespoon olive oil , ánd more (if desired)
  • 1/4 cup Pármesán cheese , shredded

  1. Cook rávioli until ál dente.  Dráin.  
  2. In á lárge skillet, heát 2 táblespoons olive oil on medium heát.  ádd chopped sun-dried tomátoes, chopped ártichokes, cápers, Itálián seásoning ánd cook for 2 minutes. ádd fresh spinách, ánd continue cooking ánd stirring until the spinách wilts.  
  3. To the skillet with sáutéed vegetábles, on medium-low heát, ádd cooked rávioli, 1 táblespoon of olive oil, ánd stir.  The dish should be sálty enough from cápers.   If it's not, ádd more sált (or cápers), if needed.

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