Description
A rich and creamy dish featuring cheese ravioli, fresh spinach, artichoke hearts, and a luscious cream sauce.
Ingredients
Scale
- 8 ounces fresh or frozen cheese ravioli
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 tablespoons capers, rinsed and drained
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the ravioli according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/4 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Stir in the chopped artichoke hearts, capers, and sun-dried tomatoes. Cook for another 2 minutes, mixing well.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- Season with salt and pepper to taste. Gently fold in the cooked ravioli, ensuring they are well coated in the sauce.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add cooked chicken or shrimp for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg