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

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

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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
Instructions
  1. Cook rávioli until ál dente.  Dráin.  
  2. 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. 
  3. Full instructions see juliasalbum.com


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