Italian Ravioli

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Italian Ravioli with spinach, artichokes, capers, and tomatoes

In this recipe, the vegetables are sautéed in olive oil – a recipe for meatless pasta, Mediterranean style that needs no meat at all. This dish will definitely fill you up!

Serves: 2


8 Oz. Ravioli (cheese ravioli or pesto ravioli)

2 Tbsp. Olive oil

¹⁄³ Cup Chopped sun-dried tomatoes

¾ Cup Minced artichoke hearts

3 Tbsp. Capers, drained

½ Tsp. Italian spices (seasoning)

2 Cups Fresh spinach

1 Tbsp. Olive oil and more (optional)

¹⁄³ Cup Parmesan, chopped


  1. Begin by cooking the rаviоli until аl dente. Drain immediately.
  2. Over medium heat in a skillet pan, heat 2 tablespoons of olive oil. Transfer the chopped sun-dried tomatoes, artichokes, capers, the Italian seasoning and cook for 2 minutes. Introduce the fresh spinach and continue cooking and stir until the spinach is about a quarter of the size it was before being cooked.
  3. To the pan containing sautéed vegetables, over medium heat, аdd thе сооkеd rаviоli and 1 tablespoon оlivе оil аnd stir. The dish should be sufficiently salted with capers. Otherwise, add more salt (or capers) if necessary.
  4. Sprinkle with chopped parmesan cheese before serving.


Calories: 384

Fat: 23 g

Carbohydrates: 30 g

Fiber: 4 g

Protein: 12 g

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-Erika Simons