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

Turned out really good. I will make this again. It’s an easy and straight forward recipe that is a good change for a week night meal. Flavor is a mixture of sweet and savory with a touch of acid from the capers. yum! I followed the recipe but made a couple changes. - Used minced garlic (about 3 cloves) - Used marinated quarter artichoke hearts in a jar. (Chopped those) - Used mozzarella cheese ravioli 1: after sautéing the artichokes, capers and sundried tomatoes, I added garlic for about 15 seconds then added the spinach.

I took the suggestion of others and added garlic. Instead of the olive oil at the end, i added a splash or two if chardonnay. At the table, I added just a squeeze of lemon. I thought it was quite good!

Add ground turkey and basil

This was ok, needed more flavor in my opinion. I did not like the addition of artichokes. Just not the best mix of flavors. I’m not sure I would make this one again.

Add minced garlic a pinch of red pepper flakes and a little dry white wine. Also, add toasted pine nuts if you have them.

Not a lot of flavor. Maybe try adding some red pepper flakes and garlic might help?