Ravioli Puttanesca
Description
This great 30 minute meal is delicious, easy and quick. Serve with a side salad and garlic bread for a complete meal.
Ingredients
16-18 oz. refrigerated cheese ravioli
2 T. olive oil
1 T. bottled minced garlic
1/3 c. pitted Kalamata olives, drained
1-2 T. chopped capers. drained and rinsed
1 pint grape or cherry tomatoes, sliced
6 oz. pkg. baby spinach
1 oz. pkg fresh basil, leaves torn
salt and black pepper
1/2 c. freshly grated Parmesan or Romano cheese, for serving
Directions
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Cook pasta in well salted boiling water according to package directions; drain.
Heat oil in a large skillet over medium heat; add garlic; cook 30 seconds;
add olives and capers; cook 2 minutes; add tomatoes; cook 1 minute.
Stir in cooked ravioli; gradually add spinach, stirring until spinach is wilted.
Season with salted and black pepper, to taste. Stir in basil.
Serve with freshly grated Parmesan cheese.
4 servings.