Ingredients
Scale
- 8 oz ravioli (cheese ravioli or pesto ravioli)
- 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 (and more if desired)
- ¼ cup Parmesan cheese, shredded
Instructions
- Cook store-bought ravioli in salted water until al dente. Drain.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped sun-dried tomatoes, chopped artichoke hearts, minced garlic, capers, and Italian seasoning. Cook for 2 minutes.
- Add fresh spinach to the skillet and continue cooking and stirring until the spinach wilts.
- Add the cooked ravioli to the skillet with the sautéed vegetables. Drizzle with 1 tablespoon olive oil and toss gently on medium-low heat. The dish should be salty enough from the capers.
- Serve immediately, sprinkled with shredded Parmesan cheese.
Notes
Use cheese or pesto ravioli for best flavor. The capers provide ample saltiness, so taste before adding extra salt. For a creamier version, stir in a splash of pasta water or heavy cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg