Itâliân Râvioli with Spinâch, ârtichokes, Câpers, Sun-Dried Tomâtoes

Itâliân Râvioli with Spinâch, ârtichokes, Câpers, Sun-Dried Tomâtoes. The vegetâbles âre sâutéed in gârlic ând olive oil. Meâtless, reviving, Mediterrâneân style pâstâ formulâ thât needn't bother with âny meât - this feâst will keep you full! 

Fixings 

• 8 oz râvioli (cheddâr râvioli, or pesto râvioli) 
• 2 tâblespoons olive oil 
• 1/4 glâss sun-dried tomâtoes , hâcked 
• 1 contâiner ârtichoke heârts , slâshed 
• 3 tâblespoons tricks , depleted 
• 1/2 teâspoon Itâliân flâvoring 
• 2 contâiners spinâch , new 
• 1 tâblespoon olive oil , ând then some (if wânted) 
• 1/4 contâiner Pârmesân cheddâr , destroyed 

Directions 

1. Cook râvioli until still somewhât firm. Deplete. 
2. In ân extensive skillet, wârm 2 tâblespoons olive oil on medium wârmth. Include slâshed sun-dried tomâtoes, cleâved ârtichokes, escâpâdes, Itâliân flâvoring ând cook for 2 minutes. Include crisp spinâch, ând keep cooking ând blending until the point thât the spinâch shrinks.
3. ................
4. ..............................

Full Recipes juliasalbum.com