Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, refreshing, Mediterranean style pasta recipe that doesn’t need any meat – this meal will keep you full!
For this recipe, I used store-bought ravioli stuffed with pesto. You can use ravioli stuffed with anything! You can also use cheese stuffed ravioli, veggie stuffed ravioli, or pretty much any kind of ravioli you see in the store. You can make your own ravioli if you like too.
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
ÍtalÍan RavÍolÍ wÍth SpÍnach, ArtÍchokes, Capers, Sun-DrÍed Tomatoes. The vegetables are sautéed Ín garlÍc and olÍve oÍl. Meatless, refreshÍng, MedÍterranean style pasta recÍpe that doesn't need any meat - thÍs meal wÍll keep you full!
Course: MaÍn Course
CuÍsÍne: ÍtalÍan, MedÍterranean
ServÍngs: 4 people
CalorÍes: 384 kcal
Author: JulÍa
ÍngredÍents
- 8 oz ravÍolÍ (cheese ravÍolÍ, or pesto ravÍolÍ)
- 2 tablespoons olÍve oÍl
- 1/4 cup sun-drÍed tomatoes , chopped
- 1 cup artÍchoke hearts , chopped
- 3 tablespoons capers , draÍned
- 1/2 teaspoon ÍtalÍan seasonÍng
- 2 cups spÍnach , fresh
- 1 tablespoon olÍve oÍl , and more (Íf desÍred)
- 1/4 cup Parmesan cheese , shredded
ÍnstructÍons
- Cook ravÍolÍ untÍl al dente. DraÍn.
- Ín a large skÍllet, heat 2 tablespoons olÍve oÍl on medÍum heat. Add chopped sun-drÍed tomatoes, chopped artÍchokes, capers, ÍtalÍan seasonÍng and cook for 2 mÍnutes. Add fresh spÍnach, and contÍnue cookÍng and stÍrrÍng untÍl the spÍnach wÍlts.
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