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

ravioli with asparagus hearts, capers, sun-dried tomatoes, spinach
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Giangi Townsend
A meatless meal that will keep you coming back for more. A savory Italian recipe that has all the savory flavors of summer. Not to mention quick and easy to prepare.

Ingredients

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

Instructions

  • Cook the ravioli into salted water until al dente. Drain.
  • 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.
  • Add fresh spinach to the skillet and continue cooking until spinach wilts.
  • 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

Calories: 454kcal | Carbohydrates: 51g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 1311mg | Potassium: 319mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1515IU | Vitamin C: 7mg | Calcium: 258mg | Iron: 3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.