Artichoke Ravioli in Garlicky Spinach and Capers
5-10
min
cooking time
4
servings
easy
difficulty

Artichoke Ravioli in Garlicky Spinach and Capers

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Ingredients

  • one 10-ounce package Giovanni Rana Artichoke Ravioli
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, slightly crushed
  • 2 cups fresh baby spinach
  • 2 tablespoons capers, rinsed
  • pinch crushed red pepper, plus more for sprinkling
  • ¼ cup finely grated Parmigiano Reggiano cheese, plus more for garnish
  • kosher salt and freshly ground black pepper to taste
5-10
min
cooking time
4
servings
easy
difficulty

Preparation

Heat the oil in a large skillet over medium heat. Sauté the garlic clove until golden brown, 2-3 minutes. Remove and discard the garlic. Add the spinach, capers and crushed red pepper to the skillet.

In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add the ravioli to the skillet and toss gently to incorporate, adding the pasta cooking water a little at a time to achieve a sauce-like consistency.

Add the cheese and season with salt and pepper to taste. Divide among plates and sprinkle with more cheese and chili flakes, if desired.


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