Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

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

For this recipe, I used store-bought ravioli stuffed with pesto.  You can also use cheese stuffed ravioli, or pretty much any kind of ravioli you see in the store.  You can make your own ravioli if you like too.  Back in the day I used to make ravioli from scratch, such as spinach and goat cheese ravioli and spinach and ricotta cheese ravioli.  To make ravioli taste delicious and not boring or bland, you have to make sure the ravioli is accompanied by something that enhances its flavor.  In this case, I sautéed chopped sun-dried tomatoes, chopped artichokes, capers and spinach in olive oil and garlic and then added cooked ravioli into all of this deliciousness.  The recipe takes only 30 minutes from start to finish.  These Italian ravioli taste so good and look amazing on a plate:

This ravioli recipe tastes like something from the Mediterranean restaurant: pasta, veggies, olive oil, and garlic.  What’s not to like?

I love spinach and artichokes, and I knew they would make a great combination with ravioli.

 

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

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

• 8 oz ravioli ((cheese ravioli, or pesto ravioli))
• 2 tablespoons olive oil
• 1/4 cup sun-dried tomatoes (, chopped)
• 1 cup artichoke hearts (, chopped)
• 3 tablespoons capers (, drained)
• 1/2 teaspoon Italian seasoning
• 2 cups spinach (, fresh)
• 1 tablespoon olive oil (, and more (if desired))

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 it 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.

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