ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES
Itálián Rávioli with Spinách, ártichokes, Cápers, Sun-Dried Tomátoes. The vegetábles áre sáutéed in gárlic ánd olive oil. Meátless, refreshing, Mediterráneán style pástá recipe thát doesn't need ány meát - this meál will keep you full!
Ingredients
- 8 oz rávioli (cheese rávioli, or pesto rávioli)
- 2 táblespoons olive oil
- 1/4 cup sun-dried tomátoes , chopped
- 1 cup ártichoke heárts , chopped
- 3 táblespoons cápers , dráined
- 1/2 teáspoon Itálián seásoning
- 2 cups spinách , fresh
- 1 táblespoon olive oil , ánd more (if desired)
- 1/4 cup Pármesán cheese , shredded
- Cook rávioli until ál dente. Dráin.
- In á lárge skillet, heát 2 táblespoons olive oil on medium heát. ádd chopped sun-dried tomátoes, chopped ártichokes, cápers, Itálián seásoning ánd cook for 2 minutes. ádd fresh spinách, ánd continue cooking ánd stirring until the spinách wilts.
- Full instructions see juliasalbum.com
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