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

Italian alimentary paste with Spinach, Artichokes, Capers, preserved Tomatoes. The vegetables area unit saute in oil. Meatless, refreshing, Mediterranean vogue food formula that doesn’t want any meat – this meal can keep you full!

For this formula, I used factory-made alimentary paste filled with pesto. you'll be able to use alimentary paste filled with anything! you'll be able to conjointly use cheese stuffed alimentary paste, garden truck stuffed alimentary paste, or just about any reasonably alimentary paste you see within the store. you'll be able to build your own alimentary paste if you wish too.

Back within the day I accustomed build my very own homespun Italian vogue alimentary paste from scratch, like these spinach and cheese alimentary paste or these delicious spinach and cheese cheese alimentary paste.

To make alimentary paste style delicious and not boring or bland, you've got to create positive the alimentary paste is in the course of one thing that enhances its flavor, like a delicious sauce or a bed of vegetables. during this case, I saute cut preserved tomatoes, cut artichokes, capers and spinach in oil and garlic then another grilled alimentary paste into all of this toothsomeness. The formula takes solely half-hour from begin to end. straightforward and quick is usually good!

You can use any variety of alimentary paste you wish. filled with something. factory-made or homespun.  Any alimentary paste can add this formula. These Italian alimentary paste style thus smart and appearance superb on a plate. nice presentation (that’s straightforward to make) ne'er hurts!

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.

Recipe From : Julia's Album