Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
This recipes is quick, tasty, and filled with flavors that make this meal feel fancier than it actually is. Serve as a main dish or as a small side dish or this can also be served as a potluck party appetizer. The artichokes, capers and sun-dried tomatoes make this dish come alive, so don't leave those ingredients out. This meal can be whipped up in less than a half an hour. Dig deep into your nut bin and add whatever type of nut you are in the mood for. Pepitas one night, pine nuts the next, maybe even caramelized pecans. Oh, my!
Serves: You can double this and even triple this to feed more people. Look at your ravioli package for serving sizes.
prep time 10
cook time 15
total time less than a half hour
Nutritional Information:
Check ravioli packaging for information
Cannabis Infusion:
prep time 10
cook time 15
total time less than a half hour
Nutritional Information:
Check ravioli packaging for information
Cannabis Infusion:
- I use my canna-oil here or you could add in a tablespoon or two of your canna-butter
- I like to mix the canna-oil with the Italian Seasoning and whisk together thoroughly
The Stuff You'll Need:
- store-bought ravioli (cheese ravioli, or pesto ravioli)
- olive oil
- sun-dried tomatoes
- artichoke hearts
- capers
- Italian seasoning
- spinach, fresh
- Parmesan cheese, shredded
Pay Attention to the Directions:
Cook store-purchased ravioli until al dente. Drain. I love to use Trader Joe's Goat Cheese Ravioli or the Tomato Caprice. Both add a little extra something to the taste buds.
Heat 2 tablespoons olive oil on medium heat in a large skillet. I add a lot more than that b/c I love how the oil make me feel but always start with 2 tablespoons.
Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. There are no measurements b/c I just throw in the amount I want that night. I often add some type of seasonal seed to like pumpkin seeds, or pepitas, or maybe even some walnuts or pecans. So many choices.
Add fresh spinach or whatever greens you enjoy, 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. I love arugula in this dish also.
The dish should be salty enough from capers.
Sprinkle with shredded Parmesan cheese when serving. The big, chunky parm is the best! Add black pepper or even some red pepper flakes if you want to heat it up.
Cook store-purchased ravioli until al dente. Drain. I love to use Trader Joe's Goat Cheese Ravioli or the Tomato Caprice. Both add a little extra something to the taste buds.
Heat 2 tablespoons olive oil on medium heat in a large skillet. I add a lot more than that b/c I love how the oil make me feel but always start with 2 tablespoons.
Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. There are no measurements b/c I just throw in the amount I want that night. I often add some type of seasonal seed to like pumpkin seeds, or pepitas, or maybe even some walnuts or pecans. So many choices.
Add fresh spinach or whatever greens you enjoy, 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. I love arugula in this dish also.
The dish should be salty enough from capers.
Sprinkle with shredded Parmesan cheese when serving. The big, chunky parm is the best! Add black pepper or even some red pepper flakes if you want to heat it up.
