Description
A vibrant and flavorful pasta dish featuring cheese-filled ravioli tossed with fresh spinach, tangy sun-dried tomatoes, and tender artichoke hearts in a light garlic and olive oil sauce.
Ingredients
Scale
For the Crust:
- 1 package (20 oz) cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon fresh basil, chopped
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and artichoke hearts to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Add the cooked ravioli to the skillet, tossing gently to combine with the vegetables. Season with salt and pepper.
- Sprinkle with Parmesan cheese and fresh basil before serving.
Notes
You can customize the seasonings to taste.