Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Home made pumpkin ravioli w/toasted pine nuts & hazel nuts, cranberries, arugula & Parmesan, sautéed in an excellent combo of olive oil & pumpkin oil... & I want more, NOW!!!!!

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in garlic and olive oil.   Meatless, refreshing, Mediterranean style pasta recipe that doesn't need any meat - this meal will keep you full!

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

  1. Cook ravioli until al dente.  Drain.  
  2. 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.  
  3. 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.
  4. When serving, top with shredded Parmesan cheese.  

Source juliasalbum.com
Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. Vegetables are sautéed in garlic and olive oil. #Italian #Mediterranean #pasta

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