Italian Ravioli with Spinach, Artichokes & Sun-Dried Tomatoes

Instructions

Step 1: Cook the ravioli according to package instructions. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.

Step 3: Stir in artichoke hearts, sun-dried tomatoes, and spinach. Cook for 3-4 minutes until the spinach wilts.

Step 4: Add the cooked ravioli and capers to the skillet. Gently toss everything together. Season with Italian seasoning, salt, and pepper.

Step 5: Remove from heat and sprinkle with grated Parmesan cheese before serving.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying out.