Description
A vibrant and flavorful pasta dish featuring cheese-filled ravioli tossed with fresh spinach, tangy sun-dried tomatoes, and tender artichoke hearts in a light garlic-infused olive oil sauce.
Ingredients
Scale
For the Crust:
- 1 lb cheese ravioli
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup artichoke hearts, quartered
- 4 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tsp red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and artichoke hearts to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Add cooked ravioli to the skillet, tossing gently to combine with the vegetables. Season with salt, black pepper, and red pepper flakes if using.
- Sprinkle with Parmesan cheese before serving.
Notes
You can customize the seasonings to taste.