ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPRES, SUN-DRIED TOMATOES #DINNER #ITALIAN
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, reviving, Mediterranean style pasta formula that needn't bother with any meat – this supper will keep you full!
For this formula, I utilized locally acquired ravioli loaded down with pesto. You can utilize ravioli loaded down with anything! You can likewise utilize cheddar stuffed ravioli, veggie stuffed ravioli, or basically any sort of ravioli you find in the store. You can make your very own ravioli in the event that you like as well.
Some time ago I used to make my own hand crafted Italian style ravioli without any preparation, for example, these spinach and goat cheddar ravioli or these scrumptious spinach and ricotta cheddar ravioli.
INGREDIENTS
8 oz ravioli (cheese ravioli, or pesto ravioli)
2 tablespoons olive oil
1/4 cup sun-dried tomatoes , chopped
1 cup artichoke hearts , chopped
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
INSTRUCTIONS
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, 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.
For more detail: https://bit.ly/2KfXv9h
