Description
For the Ravioli:
12 oz cheese ravioli (fresh or frozen)
1 tbsp olive oil
1 cup spinach, chopped
½ cup marinated artichoke hearts, chopped
¼ cup capers, drained and rinsed
½ cup sun-dried tomatoes, chopped
2 garlic cloves, minced
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
For the Sauce:
3 tbsp unsalted butter
2 tbsp olive oil
¼ cup Parmesan cheese, grated
2 tbsp fresh basil, chopped
1 tbsp fresh lemon juice
Salt and black pepper to taste
Directions:
Cook the Ravioli: Boil ravioli in salted water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic, spinach, artichokes, capers, sun-dried tomatoes, oregano, and red pepper
flakes. Sauté for 4-5 minutes until the spinach wilts and the flavors combine.
Prepare the Sauce: Add butter and olive oil to the skillet with the vegetables. Stir in the Parmesan cheese, lemon juice, salt, and black pepper. Add reserved
pasta water and stir until the sauce becomes creamy.
Combine the Ravioli & Sauce: Add the cooked ravioli to the skillet, gently tossing to coat in the sauce.
Serve: Plate the ravioli, garnish with fresh basil, and serve immediately with extra Parmesan if desired.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
