Ravioli with Artichoke and Sundried Tomatoes
A quick, weeknight meal that's meatless, but still leaves you satisfied.
Ingredients
- 10 ounces cheese ravioli
- 2 tbsp olive oil, divided
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup artichoke hearts, chopped
- 3 tbsp capers
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp onion powder
- 2 cups fresh spinach
- 1/4 cup Parmigiano Reggiano, shredded
Instructions
- Cook ravioli in salted water until al dente. Drain. Separate ravioli so they do not stick together.
- In a large skillet, heat one tablespoon olive oil. Add tomatoes, artichoke, garlic, capers and seasonings. Cook for 2 minutes. Add spinach and stir until wilted.
- Add cooked ravioli to skillet along with 1 tablespoon olive oil if needed.
- Top with shredded cheese and serve
Notes
- I like the simplicity of cheese ravioli in this dish, but you could always add meat ravioli.