Ravioli Spinach Artichokes (Print Version)
# Ingredients:
01 -
1/4 cup shredded Parmesan cheese
02 -
3 cups fresh spinach leaves
03 -
1 teaspoon Italian seasoning blend
04 -
3 cloves of garlic, finely chopped
05 -
2 tablespoons capers, rinsed
06 -
1 cup diced artichoke hearts
07 -
1/2 cup chopped sun-dried tomatoes
08 -
3 tablespoons olive oil, split into portions
09 -
1 pack of store-bought ravioli (choose cheese or pesto filling)
# Instructions:
01 -
Follow the cooking instructions on the ravioli package to cook it in boiling water just until it's al dente. Once done, drain well and keep it aside.
02 -
Heat up 2 tablespoons of olive oil in a big pan over medium heat. Toss in the garlic, capers, artichokes, sun-dried tomatoes, and Italian seasoning. Stir them around for a couple of minutes.
03 -
Throw the spinach into the pan, and stir everything gently until the spinach wilts down completely.
04 -
Turn the heat down to medium-low. Carefully add the cooked ravioli into the pan along with 1 tablespoon of olive oil. Give it all a gentle toss to mix.
05 -
Taste the dish and adjust seasonings if needed. Top it off with the Parmesan cheese just before serving.
# Notes:
01 -
Capers add their own salty kick, so you might not need more salt.
02 -
If you'd rather make your ravioli from scratch, go for it!