What I Had for Lunch Today: Ravioli and Artichokes

What do you do with leftover ravioli? Fry it! This spinach ravioli was good the first time, but even better left over. I trimmed and steamed some baby artichokes (which are not really "babies," by the way--just a miniature variety), and tossed them in extra-virgin olive oil as well. Oh, and some red peppers and onions. Then I steam-fried a couple of handfuls of fresh spinach, finished it with a cream sauce, and poured the whole thing over. Kosher salt, fresh-ground black pepper, and voilà: les restes des raviolis.