Ingredients
Pasta
- 8 oz ravioli (cheese or pesto ravioli)
Sautéed Vegetables and Seasonings
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup artichoke hearts, chopped
- 4 cloves garlic, minced
- 3 tablespoons capers, drained
- 1/2 teaspoon Italian seasoning
- 2 cups fresh spinach
- 1 tablespoon olive oil (plus more if desired)
- 1/4 cup Parmesan cheese, shredded
Instructions
- Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli according to package instructions until al dente. Drain and set aside.
- Sauté vegetables and seasonings: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes, chopped artichoke hearts, minced garlic, drained capers, and Italian seasoning. Cook, stirring frequently, for about 2 minutes until fragrant and slightly softened.
- Wilt the spinach: Add the fresh spinach to the skillet with the sautéed mixture. Continue cooking and stirring until the spinach is fully wilted and incorporated, about 2-3 minutes.
- Combine ravioli with sautéed mixture: Reduce the heat to medium-low. Add the cooked ravioli and 1 tablespoon of olive oil to the skillet. Stir gently to combine all ingredients and warm the ravioli through. Taste and adjust seasoning by adding more salt or capers if needed.
- Serve and garnish: Divide the ravioli mixture among plates and sprinkle each serving with shredded Parmesan cheese. Serve immediately.
Notes
- If you prefer a stronger tangy flavor, increase the amount of capers slightly.
- Use pesto ravioli for a herby twist or cheese ravioli for a classic taste.
- Add a pinch of crushed red pepper flakes while sautéing for some heat.
- For a vegan version, substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian