ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES #VEGETARIAN #HEALTHYFOOD
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, invigorating, Mediterranean style pasta formula that needn't bother with any meat – this dinner will keep you full!
or on the other hand this formula, I utilized locally acquired ravioli loaded down with pesto. You can utilize ravioli loaded down with anything! You can likewise utilize cheddar stuffed ravioli, veggie stuffed ravioli, or basically any sort of ravioli you find in the store. You can make your own ravioli on the off chance that you like as well.
Once upon a time I used to make my very own hand crafted Italian style ravioli starting with no outside help, for example, these spinach and goat cheddar ravioli or these tasty spinach and ricotta cheddar ravioli.
WHAT MAKES THIS RECIPE WORK?
To make ravioli taste heavenly and not exhausting or flat, you need to ensure the ravioli is joined by something that upgrades its flavor, for example, a delightful sauce or a bed of vegetables. For this situation, I sautéed slashed sun-dried tomatoes, hacked artichokes, escapades and spinach in olive oil and garlic and after that additional cooked ravioli into the majority of this scrumptiousness.
Ingredients :
- 8 oz ravioli (cheese ravioli, or pesto ravioli)
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes , chopped
- 1 cup artichoke hearts , chopped
- 3 tablespoons capers , drained
- 1/2 teaspoon Italian seasoning
- 2 cups spinach , fresh
- 1 tablespoon olive oil , and more (if desired)
- 1/4 cup Parmesan cheese , shredded
Instructions :
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
- To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
- When serving, top with shredded Parmesan cheese.
For more detail : http://bit.ly/2YdN4xu
