Ingredients
Scale
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- 2 tablespoons capers
- 1/2 cup sun-dried tomatoes, chopped
- 1 package fresh ravioli
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook the ravioli according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Stir in spinach, artichokes, capers, and sun-dried tomatoes; cook until spinach wilts.
- Drain the ravioli and add to the skillet; gently toss to combine.
- Season with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
Notes
- For extra flavor, add crushed red pepper flakes.
- Use gluten-free ravioli for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg