Ravioli is pasta's most perfect gift. Delicate pillows filled with decadance for your delight. In this recipe, I forego the sauce that usually accompanies these delights in favor of a flavorful toss. The richness of sun-dried tomatoes, coupled with a tangy pinch of capers, makes this dish devine in nature and a true delight. Did I mention this is fast?

1 Pkg Mushroom Ravioli

1 C Bella Mushrooms, chopped

1 C Sun-dried Tomatoes, julienned

2 Tbsp Capers, rinsed

2 C Fresh Spinach

2 Tbsp Olive Oil

1 Tbsp Oregano

1 Tsp Garlic Powder

Fresh Basil, julienned for garnish

In a pot of salted boiling water, prepare the ravioli as directed on the packaging. Most take about five minutes to prepare.

In another pot, heat one tablespoon of olive oil and saute the mushrooms until tender. Add the sun-dried tomatoes and capers, sautéing an addition two to three minutes. This will allow the tomato to soften. Season with the oregano and garlic powder. By this time, the ravioli should be fully cooked. With a slotted spoon, remove the ravioli from the water and place it directly into the sun-dried tomato mixture.

Add fresh spinach, which will wilt while stirring. Sprinkle with fresh basil and toss once more with the remaining tablespoon of olive oil. Serve immediately and enjoy.