Mediterranean Ravioli Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup sun-dried tomatoes, finely chopped
02 -
8 oz cheese ravioli or pesto ravioli
03 -
4 garlic cloves, crushed
04 -
3 tablespoons drained capers
05 -
1 cup chopped artichoke hearts
06 -
2 tablespoons olive oil (extra, if you like)
07 -
2 cups fresh spinach leaves
08 -
1 tablespoon olive oil
09 -
½ teaspoon Italian herb mix
10 -
¼ cup Parmesan cheese, grated
# Instructions:
01 -
Boil ravioli until slightly firm when bitten. Strain and set aside.
02 -
Put 2 tablespoons of olive oil in a large pan over medium heat. Toss in the artichokes, sun-dried tomatoes, crushed garlic, capers, and Italian seasoning. Stir everything for a couple of minutes. Add spinach and continue stirring until it softens.
03 -
On medium-low heat, stir the cooked ravioli into the pan of sautéed veggies. Drizzle 1 tablespoon olive oil over it. Taste it—if it seems bland, you can add more capers or a sprinkle of salt.
04 -
Spoon onto plates and sprinkle Parmesan cheese on top before eating.
# Notes:
01 -
This dish has Mediterranean vibes, loaded with greens and bold flavors.
02 -
You can opt for frozen spinach, just thaw and dry it first if it's easier for you.
03 -
To make it vegan, use plant-based ravioli and swap Parmesan for nutritional yeast or dairy-free cheese.