Sunday, May 02, 2010

Spinach ravioli with artichokes

This is adapted loosely from a Whole Foods recipe, because the day I went shopping I couldn't find spinach fettuccine. It was pretty fantastic, and the kids loved it.

1 Tbsp. olive oil
1 Tbsp. butter
1 (4-ounce) can artichoke hearts, drained and halved
2 cloves garlic, finely chopped
1 teaspoon lemon juice
Salt and pepper to taste
1/4 cup dry white wine
2 packages spinach ravioli, cooked and drained
6 oil-packed sun-dried tomatoes, sliced
Grated Parmesan cheese

Heat oil and butter in a large skillet over medium heat. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are warmed through. Add wine and simmer until just thickened. Stir in tomatoes and thyme then add pasta and toss well. Transfer pasta to bowls, garnish with cheese and serve.

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