Ravioli with Sun-Dried Tomatoes, Artichokes, and Spinach
A quick and delicious weeknight meal that combines store-bought ravioli with sun-dried tomatoes, artichokes, and fresh spinach, ready in under 30 minutes.
Ingredients
Main Ingredients
- 1 package refrigerated ravioli (your choice: cheese, spinach, mushroom) Choose your favorite filling.
- 1 jar sun-dried tomatoes in oil, drained and chopped Enhances the flavor and adds color.
- 1 can artichoke hearts, drained and quartered Adds a nice texture to the dish.
- 2 cups fresh spinach, roughly chopped Can substitute with other greens if desired.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 tablespoon olive oil For sautéing the garlic and vegetables.
- to taste Salt and pepper Adjust according to personal preference.
- to taste Grated Parmesan cheese, for serving A delicious finishing touch.
Instructions
Cooking the Ravioli
- Bring a large pot of salted water to a boil. Toss in your ravioli and cook according to package directions until they’re al dente. This usually takes about 3-4 minutes. Once they float, they’re ready! Drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute, just until it’s fragrant. Be careful not to burn it.
- Add the sun-dried tomatoes, artichokes, and spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted.
Combining Ingredients
- Gently fold in the cooked ravioli. Season with salt and pepper to taste.
Serving
- Plate your ravioli, shower them with freshly grated Parmesan cheese, and serve warm.
Notes
For a creamier sauce, add a splash of pasta water. Feel free to substitute different vegetables based on availability.