Ravioli with Artichokes & Spinach (Printable Version)
Cheese-filled pasta tossed with artichokes, capers, spinach, and Parmesan for a fresh Italian flavor.
# Ingredients:
→ Pasta
01 -
250 g fresh or frozen cheese ravioli
→ Sauce
02 -
15 ml olive oil
03 -
3 cloves garlic, minced
04 -
150 g marinated artichoke hearts, chopped
05 -
30 g capers, drained
06 -
120 g fresh spinach
→ Finishing
07 -
50 g grated Parmesan cheese
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Red pepper flakes (optional), to taste
11 -
Fresh basil leaves, for garnish
# Steps:
01 -
Prepare the ravioli following package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 -
Incorporate chopped artichoke hearts and drained capers into the skillet. Cook for 3 to 4 minutes, stirring occasionally.
04 -
Add fresh spinach to the skillet and cook until wilted, approximately 2 minutes.
05 -
Season the mixture with salt, black pepper, and optional red pepper flakes according to preference.
06 -
Gently add the cooked ravioli to the skillet and toss carefully to combine and warm through.
07 -
Sprinkle grated Parmesan cheese over the top and stir lightly. Garnish with fresh basil leaves before serving.
# Notes:
01 -
Use fresh ravioli for optimal texture. Adjust seasoning to taste. Add a squeeze of lemon juice to brighten the flavors.