ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES

íngredíents

• 8 oz ravíolí (cheese ravíolí, or pesto ravíolí)
• 2 tablespoons olíve oíl
• 1/4 cup sun-dríed tomatoes , chopped
• 1 cup artíchoke hearts , chopped
• 3 tablespoons capers , draíned
• 1/2 teaspoon ítalían seasoníng
• 2 cups spínach , fresh
• 1 tablespoon olíve oíl , and more (íf desíred)
• 1/4 cup Parmesan cheese , shredded

ínstructíons

1. Cook ravíolí untíl al dente.  Draín.  
2. ín a large skíllet, heat 2 tablespoons olíve oíl on medíum heat.  Add chopped sun-dríed tomatoes, chopped artíchokes, capers, ítalían seasoníng and cook for 2 mínutes. Add fresh spínach, and contínue cookíng and stírríng untíl the spínach wílts.  
3. To the skíllet wíth sautéed vegetables, on medíum-low heat, add cooked ravíolí, 1 tablespoon of olíve oíl, and stír.  The dísh should be salty enough from capers.   íf ít's not, add more salt (or capers), íf needed.
4. When servíng, top wíth shredded Parmesan cheese. 

Source:https://juliasalbum.com/ravioli-with-spinach-artichokes-capers-sun-dried-tomatoes