Description
A vibrant and flavorful pasta dish featuring cheese-filled ravioli tossed with sautéed spinach, tangy sun-dried tomatoes, and tender artichoke hearts in a light garlic-infused olive oil sauce.
Ingredients
- 1 package (20 oz) cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions until al dente. Drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add sun-dried tomatoes and artichoke hearts to the skillet. Cook for 3-4 minutes, stirring occasionally, until heated through.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper.
- Add the cooked ravioli to the skillet and gently toss to combine with the vegetable mixture.
- Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American