May 2023 VOLUME 1, ISSUE L
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
8 oz ravioli use cheese ravioli or pesto ravioli
2 tablespoons olive oil
¼ cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
4 cloves garlic minced
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
Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons of olive oil on medium heat.
Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, 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. If it’s not, add more salt (or capers), if needed.
When serving, top with shredded Parmesan cheese.
From the Julia’s Album