ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES

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Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, refreshing, Mediterranean style pasta recipe that doesn’t need any meat – this meal will keep you full!

For this formula, I utilized locally acquired ravioli loaded down with pesto. You can utilize ravioli loaded down with anything! You can likewise utilize cheddar stuffed ravioli, veggie stuffed ravioli, or basically any sort of ravioli you find in the store. You can make your own ravioli on the off chance that you like as well.

Some time ago I used to make my own hand crafted Italian style ravioli without any preparation, like these spinach and goat cheddar ravioli or these heavenly spinach and ricotta cheddar ravioli.

How to make Italian ravioli:

  • Cook store-purchased ravioli until al dente. Drain.
  • Heat 2 tablespoons olive oil on medium heat in a large skillet. 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.
  • 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. Sprinkle with shredded Parmesan cheese when serving.
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I love spinach and artichokes, and I knew they would make a great combination with ravioli.  And, capers and sun-dried tomatoes always make pasta recipes even more delicious.

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in garlic and olive oil. Meatless, refreshing, Mediterranean style pasta recipe that doesn’t need any meat – this meal will keep you full!

  • Prep Time 15 mins
  • Cook Time 15 mins
  • Total Time 30 mins
  • Course: Main Course
  • Cuisine: Italian, Mediterranean
  • Keyword: how to make ravioli, Italian ravioli, ravioli
  • Servings: 4 people
  • Calories: 384kcal

Ingredients

  • 8 oz ravioli (cheese ravioli, or pesto ravioli)
  • 2 tablespoons olive oil
  • ¼ cup sun-dried tomatoes , chopped
  • 1 cup artichoke hearts , chopped
  • 3 tablespoons capers , drained
  • ½ teaspoon Italian seasoning
  • 2 cups spinach , fresh
  • 1 tablespoon olive oil , and more (if desired)
  • ¼ 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.
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Nutrition Information

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Amount per Serving

  • Calories 384
  • % Daily Value*
  • Fat 23g 35%
  • Saturated Fat 5g 31%
  • Cholesterol 34 mg 11%
  • Sodium 835mg 36%
  • Potassium 319 mg 9%
  • Carbohydrates 30g 10%
  • Fiber 4g 17%
  • Sugar 4g 4%
  • Protein 12g 24%
  • Vitamin A 2015IU 40%
  • Vitamin C 17.7mg 21%
  • Calcium 122mg 12%
  • Iron 7.6mg 42%
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