Ravioli with Sun-Dried Tomatoes, Artichokes, and Spinach

• Quick and Easy: Ready in under 30 minutes, making it perfect for busy evenings.
• Flavorful: The tangy sun-dried tomatoes, briny capers, and rich artichoke hearts create a vibrant taste.
• Healthy: Packed with spinach and other nutrient-rich ingredients.
• Customizable: Works with cheese, pesto, or even meat-filled ravioli.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz ravioli (cheese or pesto variety)
• 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
• 1 tablespoon olive oil (plus more if needed)
• ¼ cup Parmesan cheese, shredded

Directions

1. Cook the ravioli according to the package directions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sun-dried tomatoes, artichoke hearts, garlic, capers, and Italian seasoning. Sauté for about 2 minutes.
3. Stir in the fresh spinach and cook until it wilts, stirring frequently.
4. Add the cooked ravioli to the skillet along with 1 tablespoon of olive oil. Stir gently to combine. Adjust seasoning with more salt or capers if desired.
5. Serve the ravioli topped with shredded Parmesan cheese.

Servings and Timing

• Servings: 2-3
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Protein Addition: Add grilled chicken or shrimp for a heartier meal.
• Extra Veggies: Incorporate mushrooms, cherry tomatoes, or bell peppers.
• Dairy-Free: Use dairy-free Parmesan or nutritional yeast as a topping.
• Gluten-Free: Substitute gluten-free ravioli for a celiac-friendly version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over low heat with a splash of olive oil or water to prevent sticking. Avoid microwaving to keep the ravioli tender.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain it thoroughly before adding it to the skillet.

2. What type of ravioli works best?

Cheese or pesto ravioli are ideal, but you can experiment with meat or other fillings.

3. Can I substitute fresh garlic with garlic powder?

Fresh garlic provides better flavor, but you can use ½ teaspoon of garlic powder if needed.

4. How do I make this dish vegan?

Use vegan ravioli and substitute the Parmesan with a plant-based alternative or nutritional yeast.

5. Can I make this ahead of time?

Yes, prepare the dish as directed, cool completely, and store it. Reheat in a skillet before serving.

6. What pairs well with this ravioli dish?

Serve with a side salad, garlic bread, or roasted vegetables.

7. Can I use jarred artichokes?

Absolutely. Jarred artichokes in water or brine work perfectly; just drain them before using.

8. Is this dish spicy?

Not inherently, but you can add red pepper flakes for a spicy kick.

9. Can I add a creamy sauce?

Yes, stir in a splash of heavy cream or a dollop of ricotta for a creamier texture.

10. What’s the best way to chop sun-dried tomatoes?

Use kitchen scissors for an easy and clean cut.

Conclusion

Ravioli with Sun-Dried Tomatoes, Artichokes, and Spinach is a must-try recipe for anyone who loves quick, flavorful, and healthy meals. Its Mediterranean-inspired ingredients make it versatile and satisfying for both casual dinners and special occasions. Try it today and enjoy a taste of Italy in your own kitchen!