Italian Ravioli with Spinach and Artichokes
A delightful and simple dish combining ravioli, fresh spinach, and artichokes, perfect for a cozy dinner.
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.
Notes
If you have leftovers, store them in an airtight container in the fridge, lasting about 2-3 days. Reheat in a skillet or microwave when ready to eat. Consider adding other vegetables like zucchini or bell peppers if desired.