Ingredients
- store-bought ravioli (cheese ravioli, or pesto ravioli)
- olive oil
- sun-dried tomatoes
- artichoke hearts
- capers
- garlic
- Italian seasoning
- spinach, fresh
- Parmesan cheese, shredded
How to make Italian ravioli:
1) Cook store-purchased ravioli until al dente. Drain.
2) Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add chopped sun-dried tomatoes, chopped artichokes, capers, minced garlic, Italian seasoning, and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
3) To the skillet with sautƩed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. Sprinkle with shredded Parmesan cheese when serving.
Instructions
- Cook ravioli until al dente. Drain.
- 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.
- To the skillet with sautƩed 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.
- When serving, top with shredded Parmesan cheese.
Nutrition
Nutrition Information
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Amount per Serving
Calories
389
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
35
mg
12
%
Sodium
836
mg
36
%
Potassium
343
mg
10
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
2028
IU
41
%
Vitamin C
19
mg
23
%
Calcium
130
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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