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Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes and Spinach

Course Pasta
Cuisine Italian
Keyword ravioli, spinach, sun dried tomaotes, tomatoes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories 454 kcal

Ingredients

  • 1 pound Spinach Ricotta Ravioli 1 pound Spinach Ricotta Ravioli
  • 12 ounces artichokes hearts 12 ounces artichokes hearts, chopped
  • ¼ cup sun-dried tomatoes ¼ cup sun-dried tomatoes, chopped
  • 3 tablespoons capers 3 tablespoons capers, drained
  • 2 cups spinach 2 cups spinach, fresh washed and stem removed
  • 1 tablespoon olive oil 1 tablespoon olive oil + more
  • ¼ cup Parmigiano cheese ¼ cup Parmigiano cheese, shredded
  • salt and pepper salt and pepper
  • olive oil olive oil
US - Metric

Instructions

  1. Cook ravioli into salted water until al dente. Drain.

  2. In a large skillet heat 2 tablespoons olive oil over medium heat. Add chopped artichokes hearts, sun-dried tomatoes, capers and cook for 2 minutes.

  3. Add fresh spinach to skillet and continue cooking until spinach wilts.

  4. Add the ravioli to the skillet and add 1 tablespoon olive oil to cover the ravioli well. Serve hot divided amongst four dishes and sprinkle parmesan cheese over.

Nutrition Facts
Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes and Spinach
Amount Per Serving
Calories 454 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 1311mg57%
Potassium 319mg9%
Carbohydrates 51g17%
Fiber 8g33%
Sugar 7g8%
Protein 21g42%
Vitamin A 1515IU30%
Vitamin C 7mg8%
Calcium 258mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.