Mediterranean Veggie Ravioli (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons capers, rinsed and drained
02 -
2 cups fresh spinach leaves
03 -
¼ cup grated Parmesan
04 -
½ teaspoon Italian herb blend
05 -
1 tablespoon olive oil (use more if desired)
06 -
2 tablespoons olive oil for cooking
07 -
¼ cup chopped sun-dried tomatoes
08 -
1 cup chopped artichoke hearts
09 -
4 garlic cloves, finely chopped
10 -
8 oz cheese or pesto-filled ravioli
# Instructions:
01 -
Boil the ravioli until they're just tender. Drain completely.
02 -
Warm 2 tablespoons of olive oil in a large pan over medium heat. Toss in garlic, artichokes, sun-dried tomatoes, capers, and herbs. Stir for a couple of minutes. Add spinach and keep stirring until it wilts.
03 -
Lower the heat on the skillet with veggies. Add the ravioli and 1 tablespoon olive oil. Stir gently. Taste to see if it needs extra salt or capers.
04 -
Dish it up and sprinkle grated Parmesan on top before serving.
# Notes:
01 -
This dish has a Mediterranean feel and is both satisfying and meat-free.
02 -
Frozen spinach can work too—just thaw and squeeze out the liquid before using.
03 -
Swap in vegan ravioli and nutritional yeast if you want to make this plant-based.