Meatless Italian Ravioli
This meatless, Italian style ravioli is packed with flavor and veggies! Use your favorite store-bought version with filling of your choice (we're using pesto filled). The addition of spinach, artichoke hearts, capers, and sun-dried tomatoes give this dish a refreshing Mediterranean spin that will keep you full!
Ingredients
- 8 oz Ravioli cheese or pesto filled
- 2 tbsp Member's Mark™ Olive Oil
- 1/4 cup Sun-dried tomatoes chopped
- 4 cloves Garlic minced
- 3 tbsp Capers drained
- 1/2 tsp Tone's® Italian Seasoning
- 2 cups Spinach fresh
- 1/4 cup Parmesan cheese shredded
Instructions
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
- To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
- When serving, top with shredded Parmesan cheese.