Ravioli with Artichokes, Capers, and Spinach Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 pound Spinach Ricotta Ravioli

12 ounces artichokes hearts (frozen, thawed, and 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

olive oil

Directions

Cook the 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 the 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.

Nutrition

• Calories: 454 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 64 mg
• Sodium: 1311 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 21 g