How to Make Cheese Ravioli with Sun-Dried Tomatoes and Spinach

 This is a Meatless Monday Meal that also uses no tomato based sauce, which I prefer. It’s lighter and healthier when it’s cooked in olive oil. Calories tomato sauce vs olive oil …well olive oil is 100% fat. Tomato sauce has 97% less calories. Carbs and sugar? Tomato sauce wins hands down with more of each, 1 cup there is 13g carbs and 8.7g sugar vs 0g in olive oil. Olive oil is part of the Keto diet because it has 0 carbs. I don’t know about you, but it’s like calories or carbs…tomayto tomahto. Serves 4 Total Time: 30 minutes Calories: 386 with artichoke hearts and 361 with mushrooms. 

Ingredients: 

8 oz ravioli use cheese ravioli or pesto ravioli

3 tablespoons olive oil, divided 

¼ cup sun-dried tomatoes, chopped

1 cup artichoke hearts, chopped

(I’m substituting mushrooms) You can also substitute with: asparagus, bamboo shoots, Brussel sprouts or water chestnuts if you don’t like artichoke hearts. 

4 cloves garlic, minced

3 tablespoons capers, drained

½ teaspoon Italian seasoning

2 cups fresh spinach 

¼ cup Parmesan cheese, shredded, optional (if you are using pesto ravioli)

Directions:

Cook ravioli until al dente and drain. In a large skillet on med/high heat add 2 tablespoons olive oil. Add the sun dried tomatoes, garlic, artichoke hearts (or whatever is your substitute), Italian seasoning and capers; cook 2 minutes. Add in spinach and Cook until wilted. Add the cooked ravioli and the remaining tablespoon olive oil, combine with vegetables. Cook until ravioli is heated through. Taste test to see if it needs salt. Sprinkle on Parmesan cheese, if using.