Italian Ravioli with Spinach and Artichokes
Italian Ravioli with Spinach and Artichokes
Introduction
Italian Ravioli with Spinach and Artichokes is a delightful dish that brings together delicious flavors in every bite. It’s quick to make and perfect for a cozy family dinner or a gathering with friends. This recipe features fresh veggies mixed with pasta, making it a tasty option for everyone.
Why Make This Recipe
This recipe is not only simple but also very comforting. It combines the wonderful taste of ravioli with the freshness of spinach and the hint of artichokes. Plus, it’s a great way to sneak in some healthy greens and make a satisfying meal.
How to Make Italian Ravioli with Spinach and Artichokes
Ingredients:
- 12 oz store-bought ravioli (cheese or spinach-filled)
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped (canned or frozen)
- 1/4 cup capers, rinsed and drained
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving, optional)
- Fresh basil (for garnish, optional)
Directions:
- Bring a large pot of salted water to a boil. Cook the store-bought ravioli according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Stir in the artichoke hearts, capers, and sun-dried tomatoes. Cook for another 2-3 minutes until heated through.
- Add the cooked ravioli to the skillet, gently tossing to combine. Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
How to Serve Italian Ravioli with Spinach and Artichokes
Serve the ravioli while it’s hot. You can sprinkle some grated Parmesan cheese on top for extra flavor. A bit of fresh basil can also add a nice touch.
How to Store Italian Ravioli with Spinach and Artichokes
If you have leftovers, store them in an airtight container in the fridge. They can last for about 2-3 days. When ready to eat, simply reheat them in a skillet or microwave.
Tips to Make Italian Ravioli with Spinach and Artichokes
- Be sure to cook the ravioli until it’s just al dente for the best texture.
- You can add more vegetables like zucchini or bell peppers if you like!
- Taste before serving and adjust the salt and pepper to your preference.
Variation (If Any)
You can use different types of ravioli, such as mushroom or butternut squash, to change the flavor. Also, add a splash of lemon juice for a tangy bite.
FAQs
- Can I use frozen ravioli instead of fresh? Yes, frozen ravioli works great! Just follow the cooking instructions on the package.
- What can I do if I don’t have capers? You can skip the capers, or use olives for a different but tasty flavor.
- Is this recipe vegetarian? Yes, this recipe is vegetarian. If you need a vegan version, use vegan ravioli and skip the cheese.
Italian Ravioli with Spinach and Artichokes
Ingredients
Main Ingredients
- 12 oz store-bought ravioli (cheese or spinach-filled) You can use frozen ravioli if desired.
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped (canned or frozen)
- 1/4 cup capers, rinsed and drained Can be omitted or replaced with olives.
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste Adjust according to preference.
- Grated Parmesan cheese (for serving, optional)
- Fresh basil (for garnish, optional)
Instructions
Cooking the Ravioli
- Bring a large pot of salted water to a boil.
- Cook the store-bought ravioli according to package instructions until al dente.
- Drain the ravioli and set aside.
Cooking the Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Stir in the artichoke hearts, capers, and sun-dried tomatoes.
- Cook for another 2-3 minutes until heated through.
Combining Ingredients
- Add the cooked ravioli to the skillet, gently tossing to combine.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
