Raviolis with Artichoke Hearts, Sun-dried Tomatoes, Capers and Asparagus tips

The way I’m going to write this recipe is a little different than usual because it’s a bunch of ingredients that you can add more or less of depending on what you like the most! I love all these ingredients so I added equal parts of most except the capers because SALT. 🙂

store-bought ravioli (cheese ravioli, or pesto)
2 Tbsp olive oil
sun-dried tomatoes
artichoke hearts
Italian seasoning
asparagus tips, fresh
Parmesan cheese, shredded

Cook store-purchased ravioli until al dente. Drain.
Heat 2 tablespoons olive oil on medium heat in a large skillet. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. Add fresh asparagus tips, and continue cooking and stirring until the asparagus is bright green.
To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. Sprinkle with shredded Parmesan cheese when serving.

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