🥟 Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
🧾 Ingredients (Serves 4)
For the pasta:
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1 lb (450g) fresh cheese ravioli (or spinach-ricotta)
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Salt, for boiling water
For the sauce:
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2 tbsp olive oil (preferably from the sun-dried tomatoes jar)
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3 cloves garlic, minced
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1/4 tsp red pepper flakes (optional)
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4 cups fresh spinach (or 1 package frozen, thawed and drained)
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1 cup marinated artichoke hearts, quartered
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1/3 cup sun-dried tomatoes, sliced
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2 tbsp capers, drained
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1/2 cup vegetable broth (or dry white wine)
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1/4 cup grated Parmesan cheese (plus more for serving)
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1 tbsp lemon juice (optional, for brightness)
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Freshly ground black pepper, to taste
Garnish:
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Fresh basil or parsley, chopped
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More Parmesan, if desired
🍳 Instructions
1. Cook the ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions (usually 3–5 minutes for fresh ravioli), until they float. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Sauté aromatics
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant (do not brown the garlic).
3. Add vegetables
Add the artichokes, sun-dried tomatoes, and capers. Sauté for 2–3 minutes. Then stir in the spinach and cook until wilted (or warmed through, if using frozen).
4. Deglaze and simmer
Pour in the vegetable broth (or white wine) to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
5. Combine ravioli
Gently fold in the cooked ravioli, adding a splash of reserved pasta water if needed to loosen the sauce. Sprinkle with Parmesan cheese and stir until everything is well coated. Add lemon juice, if using.
6. Season and serve
Taste and adjust seasoning with black pepper (and salt, if needed — capers and Parmesan add saltiness already).
7. Garnish and enjoy
Serve hot, garnished with fresh herbs and more Parmesan if desired.
🍷 Pairing Suggestions
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Wine: A crisp Pinot Grigio or Sauvignon Blanc
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Bread: Warm crusty Italian bread or garlic focaccia
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Salad: Arugula with lemon vinaigrette