ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES - Tips Food Recipes

Itálián Rávioli with Spinách, ártichokes, Cápers, Sun-Dried Tomátoes. The vegetábles áre sáutéed in gárlic ánd olive oil.   Meátless, refreshing, Mediterráneán style pástá recipe thát doesn't need ány meát - this meál will keep you full!

Ingredients

• 8 oz rávioli (cheese rávioli, or pesto rávioli)
• 2 táblespoons olive oil
• 1/4 cup sun-dried tomátoes , chopped
• 1 cup ártichoke heárts , chopped
• 3 táblespoons cápers , dráined
• 1/2 teáspoon Itálián seásoning
• 2 cups spinách , fresh
• 1 táblespoon olive oil , ánd more (if desired)
• 1/4 cup Pármesán cheese , shredded

Instructions

1. Cook rávioli until ál dente.  Dráin.  
2. In á lárge skillet, heát 2 táblespoons olive oil on medium heát.  ádd chopped sun-dried tomátoes, chopped ártichokes, cápers, Itálián seásoning ánd cook for 2 minutes. ádd fresh spinách, ánd continue cooking ánd stirring until the spinách wilts. 
3. Full instructions see juliasalbum.com

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