Artichoke and Sun-dried Tomato Ravioli

Divide ingredients into 2. I used prep bowls to have everything set out in advance. I made my dinner at 6pm and had everything ready to drop Sean’s dinner at 8. This will serve 2 very hungry people or 4 regulars. :)

2 tsp minced garlic
1 jar of sun dried tomatoes in oil, sliced
1 can of artichoke hearts in a can, sliced
4 tbsp butter
2 tbsp olive oil
24 fresh spinach ravioli
12 fresh cheese ravioli
1 tsp red pepper flakes
1 tsp Italian seasoning
1/2 tsp salt
1 tsp pepper
1 cup of chicken stock
4 palms full of arugula
4 tbsp artichoke pesto (TJs)

Directions:
Boil water for ravioli
Portion out ingredients so you are ready to make 2 batches. Even if everyone is eating at the same time you don’t want to crowd your pan or break your ravioli.
To a large sauté pan or braiser pan add the olive oil and butter over medium heat. Add garlic, seasonings, sun dried tomatoes, pesto and artichokes. Simmer for 2-3 minutes stirring often.
Add stock and simmer 2 minutes. Lower heat a bit.
Drop ravioli to salted boiling water.
Add arugula to sauté pan and mix to wilt.
Once ravioli are floating, toss gently and let boil for 2-3 minutes. Using a spider, pull ravioli out of water and place directly in sauté pan. Toss gently.
Top with Parmesan and shreds of mozzarella or Asiago.