Ravioli, Artichokes Hearts, Capers, Sun-Dried Tomatoes, Spinach
1 pound Spinach Ricotta Ravioli
12 ounces artichokes hearts, 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
Cook 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 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.