Love raviolis, they remind me of Sunday dinners at my mother in laws where seconds consisted of her asking, want some more, then grabbing the edge of your plate so no pull away with her. After piling on more than your first serving. She believed a well-fed person was a happy one and with her cooking everyone was happy.
Lyn found this recipe; it was surprisingly quick and easy with great taste. We cleaned our plates.
I made half this recipe since there was only the two of us.
- 1 lb. cheese ravioli
- 2 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1/3 c. pitted Kalamata olives (about 15), chopped
- Note: I had to substitute a can of black that’s all we had
- 1 tbsp. capers, rinsed and chopped
- 1 c. grape or cherry tomatoes, sliced
- Note: will try with a can of fire roasted tomatoes next time
- 4 c. baby spinach
- black pepper
- 1 c. fresh basil leaves, torn
- Grated Parmesan or Romano cheese, for serving
Cook the ravioli according to package directions.
Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.
Add the tomatoes and toss to combine. Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes. Fold in the basil and serve with grated cheese, if desired.
Fold in the basil and serve with grated cheese, if desired.