Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

This italian ravioli with spinach, artichokes, capers, sun-dried tomatoes is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.

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Ingredients

For the Ravioli:

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

Water, as needed

For the Filling:

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and quartered

1/4 cup capers, rinsed and drained

1/2 cup sun-dried tomatoes, chopped

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

For the Sauce:

1/4 cup olive oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup vegetable broth

1/2 cup heavy cream

Fresh basil leaves for garnish

Additional grated Parmesan for serving

Instructions

Make the Pasta Dough:

- On a clean surface, create a mound with the flour and form a well in the center. Add eggs, olive oil, and salt into the well.

- Gradually mix the flour into the eggs using a fork. Once combined, knead the dough for about 8-10 minutes, until smooth. If too dry, add a little water; if too sticky, add a touch more flour.

- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Prepare the Filling:

- In a mixing bowl, combine spinach, artichokes, capers, sun-dried tomatoes, ricotta, Parmesan, salt, and pepper. Mix well and adjust seasoning if needed.

Roll out the Dough:

- Divide the rested dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch), dusting with flour to prevent sticking.

Form the Ravioli:

- Place a teaspoon of filling about 1 inch apart on one sheet of rolled dough. Moisten the edges and between each filling mound with water, then carefully lay another sheet of dough on top, pressing out air and sealing the edges.

- Cut between the filling mounds using a pasta cutter or knife to create individual ravioli. Ensure they are well sealed and set aside on a floured surface.

Cook the Ravioli:

- Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 4-5 minutes, or until they float to the surface and are tender. Gently remove them with a slotted spoon and drain.

Prepare the Sauce:

- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.

- Pour in the vegetable broth and cream, stirring to combine. Allow to simmer for about 3-5 minutes until slightly thickened. Adjust seasoning to taste.

Combine and Serve:

- Gently toss the cooked ravioli in the sauce to coat evenly. Transfer to serving plates, garnish with fresh basil and additional Parmesan cheese on top.

Enjoy your delightful Italian Ravioli filled with a burst of flavors from spinach, artichokes, capers, and sun-dried tomatoes!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4