Ingredients

The following ingredients have 4 Servings
  • 8 oz ravioli (use cheese ravioli or pesto ravioli)
  • 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 spinach ( fresh)
  • 1 tablespoon olive oil (and more (if desired))
  • 1/4 cup Parmesan cheese (shredded)

Instruction

  • Cook ravioli until al dente.  Drain.  
  • In a large skillet, heat 2 tablespoons of olive oil on medium heat.  Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.  
  • To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir.  The dish should be salty enough from capers.   If it's not, add more salt (or capers), if needed.
  • When serving, top with shredded Parmesan cheese.