Italian Mediterranean Ravioli with Vegetables (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz ravioli (use cheese ravioli or pesto ravioli)
02 -
2 tablespoons olive oil
03 -
¼ cup sun-dried tomatoes, chopped
04 -
1 cup artichoke hearts, chopped
05 -
4 cloves garlic, minced
06 -
3 tablespoons capers, drained
07 -
½ teaspoon Italian seasoning
08 -
2 cups spinach, fresh
09 -
1 tablespoon olive oil and more (if desired)
10 -
¼ cup Parmesan cheese, shredded
# Instructions:
01 -
Cook ravioli until al dente. Drain.
02 -
In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
03 -
To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
04 -
When serving, top with shredded Parmesan cheese.
# Notes:
01 -
This Mediterranean-style pasta is vegetarian but still protein-rich and satisfying.
02 -
You can substitute frozen spinach (thawed and drained) if fresh is not available.
03 -
For a vegan version, use vegan ravioli and substitute the Parmesan with nutritional yeast or a vegan cheese alternative.