Description
Savor the vibrant flavors of Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes. This quick and easy Mediterranean-inspired dish is perfect for busy weeknights, offering a rich, savory sauce paired with tender ravioli. Ready in just 30 minutes, it’s a satisfying meatless meal everyone will love.
Ingredients
- 8 oz ravioli (cheese or pesto-stuffed)
- 2 tablespoons olive oil
- ¼ cup sun-dried tomatoes, chopped
- 1 cup artichoke hearts, chopped
- 4 cloves garlic, minced
- 3 tablespoons capers, drained
- ½ teaspoon Italian seasoning
- 2 cups fresh spinach
- ¼ cup Parmesan cheese, shredded
Instructions
- Cook the Ravioli: Prepare the ravioli according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sun-dried tomatoes, artichoke hearts, garlic, capers, and Italian seasoning. Sauté for about 2 minutes.
- Add Spinach: Stir in the spinach and cook until wilted.
- Combine Ravioli and Vegetables: Reduce heat to medium-low. Add cooked ravioli to the skillet with 1 tablespoon olive oil. Stir gently to combine and heat through.
- Serve: Plate the dish and sprinkle with Parmesan cheese before serving.
Notes
- To make it vegan, use vegan ravioli and Parmesan substitutes.
- For added protein, incorporate grilled chicken or shrimp.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
