Description
A vibrant and savory pasta dish featuring cheese ravioli tossed with fresh spinach, artichoke hearts, briny capers, and sweet sun-dried tomatoes in a light garlic and olive oil sauce.
Ingredients
Scale
For the Crust:
- 1 lb cheese ravioli
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup marinated artichoke hearts, drained and chopped
- 2 tbsp capers, drained
- 1/4 cup sun-dried tomatoes in oil, sliced
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook ravioli according to package directions until al dente. Drain and set aside.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add spinach, artichoke hearts, capers, and sun-dried tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until spinach is wilted.
- Add cooked ravioli to the skillet and toss gently to combine with the vegetable mixture. Season with salt and pepper.
- Sprinkle with Parmesan cheese and garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.