BY JENN BURKE
I keep this recipe in my back pocket for busy nights when I want to spend less than 15 minutes on a meal that my family always eats in multiple helpings. Now that we’re in the throes of all things holiday, this might be your new best friend. It’s meatless, yet filling. Ridiculously easy, yet elevated. It’s sweet, briny, garlicky goodness that will please any palate and looks pretty on your plate. Enjoy!
8 oz ravioli use cheese ravioli or pesto ravioli
2 tablespoons olive oil
¼ cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
4 cloves garlic minced
3 tablespoons capers drained
½ teaspoon Italian seasoning
2 cups spinach fresh (or arugula – which is what I prefer)
1 tablespoon olive oil and more (if desired)
¼ cup Parmesan cheese shredded
Cook ravioli in salted water until al dente. Drain.
In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach or arugula, and continue cooking and stirring until the greens wilt.
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, but if it’s not, add more salt (or capers), to taste.
Top with shredded Parmesan cheese.