Susan Gallegos Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes

Cook the ravioli according to package instructions. Once done, drain and reserve a little pasta water for later.

Sauté the Vegetables:
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Combine Ingredients:
Add the chopped spinach, artichokes, capers, and sun-dried tomatoes to the skillet. Stir everything together and cook for 3-4 minutes, letting the spinach wilt and all ingredients warm through.

Toss with Ravioli:
Add the cooked ravioli to the skillet. Gently toss the ravioli with the vegetable mixture. If the dish feels dry, add a splash of the reserved pasta water to help create a light sauce.

Season and Garnish:
Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese, if desired, and garnish with fresh basil or parsley before serving.

Serving and Storage Tips