Description
This delicious cheese ravioli is sautéed with fresh spinach, artichokes, sun-dried tomatoes, and a hint of lemon zest for a vibrant meal.
Ingredients
Scale
- 1 (9-ounce) package store-bought cheese ravioli
- 2 tablespoons olive oil
- 3 cups fresh spinach, roughly chopped
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/4 cup sun-dried tomatoes, sliced into strips
- 2 tablespoons brined capers, drained
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 cup grated parmesan cheese (plus more for serving)
- Salt and black pepper, to taste
- Zest of 1 lemon
- 2 tablespoons fresh basil, chopped
Instructions
- First, bring a big pot of salted water to a boil.
- While you wait, gather everything else.
- Once the water’s rolling, add the ravioli and cook according to the package (usually about 3-5 minutes).
- Drain gently and set aside.
- In a large skillet, heat olive oil over medium heat and add garlic, sautéing until fragrant.
- Add spinach, artichoke hearts, sun-dried tomatoes, capers, and crushed red pepper flakes. Cook until the spinach is wilted.
- Combine cooked ravioli with the sautéed mixture.
- Add the lemon zest, parmesan cheese, and adjust seasoning with salt and pepper.
- Serve with additional parmesan and a drizzle of olive oil.
- Enjoy your meal while it’s hot!
Notes
- Be careful not to overcook the ravioli; keep an eye on them!
- Feel free to substitute spinach with prewashed baby spinach.
- Lemon zest enhances the flavor significantly, so don’t skip it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boil, Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg