Description
For the Ravioli:
12 oz cheese ravioli (fresh or frozen)
1 tbsp olive oil
1 cup spinach, chopped
½ cup marinated artichoke hearts, chopped
¼ cup capers, drained and rinsed
½ cup sun-dried tomatoes, chopped
2 garlic cloves, minced
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
For the Sauce:
3 tbsp unsalted butter
2 tbsp olive oil
¼ cup Parmesan cheese, grated
2 tbsp fresh basil, chopped
1 tbsp fresh lemon juice
Salt and black pepper to taste
Directions:
Cook the Ravioli: Boil ravioli in salted water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic, spinach, artichokes, capers, sun-dried tomatoes, oregano, and red pepper
flakes. Sauté for 4-5 minutes until the spinach wilts and the flavors combine.
Prepare the Sauce: Add butter and olive oil to the skillet with the vegetables. Stir in the Parmesan cheese, lemon juice, salt, and black pepper. Add reserved
pasta water and stir until the sauce becomes creamy.
Combine the Ravioli & Sauce: Add the cooked ravioli to the skillet, gently tossing to coat in the sauce.
Serve: Plate the ravioli, garnish with fresh basil, and serve immediately with extra Parmesan if desired.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect dish every time. First, gather and prep all ingredients: chop the spinach, artichokes, sun-dried tomatoes, and mince the garlic. This ‘mise en place’ is crucial for the quick cooking process. Begin boiling a large pot of generously salted water for the ravioli. While it heats, start sautéing the vegetables in a large skillet as directed. Once the ravioli is cooking, focus on building the sauce in the skillet. The key moment is adding the reserved starchy pasta water to the butter and oil; this emulsifies the sauce, making it cling to the ravioli. Toss the drained pasta directly into the skillet off the heat for the final, gentle combination.
Serving Suggestions
This rich and flavorful ravioli pairs beautifully with simple sides. Serve it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, add grilled chicken or shrimp on top. To complement the Mediterranean flavors, offer warm, crusty bread for soaking up the extra sauce. A glass of Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing.
How-to Summary
In summary, this 25-minute meal involves: 1) Boiling ravioli and saving pasta water. 2) Sautéing garlic, spinach, artichokes, capers, and sun-dried tomatoes. 3) Creating a creamy sauce with butter, oil, Parmesan, lemon, and the reserved water. 4) Tossing the cooked ravioli in the skillet to coat thoroughly. 5) Garnishing with fresh basil and serving immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Cheese tortellini, gnocchi, or even a short pasta like penne work well with this sauce.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the sauce.
Can I make this dish ahead of time? You can prep the vegetable mixture ahead, but for best texture, cook and combine the ravioli fresh.
What can I substitute for capers? If you’re not a fan of capers, try chopped green olives or omit them entirely and add a pinch more salt.
Is there a way to make this recipe vegetarian? This recipe is vegetarian as written. Ensure your Parmesan cheese is made with vegetarian rennet if required.
Common Mistakes to Avoid
- Forgetting the Pasta Water: The starchy water is essential for creating a silky, cohesive sauce. Never skip reserving it.
- Overcooking the Ravioli: Cook ravioli just to al dente, as it will continue to cook slightly when tossed in the hot sauce.
- Using Pre-Grated Parmesan: Freshly grated Parmesan melts and incorporates into the sauce much better than the pre-grated kind, which can be clumpy.
- Crowding the Skillet: Ensure your skillet is large enough to comfortably toss the ravioli with the sauce without breaking them.
Conclusion
This Sun-Dried Tomato and Artichoke Ravioli is a restaurant-quality dish that comes together in under 30 minutes. The combination of briny capers, tangy tomatoes, and creamy Parmesan sauce creates a deeply satisfying and elegant meal. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive yet simple pasta. It’s a versatile recipe perfect for a quick weeknight dinner or for entertaining guests with minimal effort.
