Ingredients : 

•    8 oz cheese ravioli (commercial) or your choice

•    2 tbsp (30 ml) olive oil

•    1/4 cup (60 mL) chopped sun-dried tomatoes

•    1 cup (250 mL) artichoke hearts, drained and chopped

•    3 tbsp (45 ml) of drained capers

•    1/2 tsp (2.5 ml) of Italian seasoning

•    2 cups (500 mL) fresh spinach

•    1 tbsp (15 ml) olive oil and more

•    1/4 cup (60 mL) of grated parmesan cheese

•    Pepper

Directions :

•    Cook ravioli until al dente. Drain.

•    In a large skillet, heat 2 tbsp (30 ml) of olive oil over medium heat.

•    Add the dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes.

•    Add fresh spinach and continue cooking and stir until spinach is wilted.

•    In skillet with sauteed vegetables, over medium-low heat, add cooked ravioli, 1 tbsp (15 ml) or more olive oil and stir.

•    Add the capers (do not salt).

•    When serving, garnish with grated cheese and season to taste.