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Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, refreshing, Mediterranean-style pasta recipe that doesn't need any meat!
What kind of ravioli to use?
For this recipe, I used store-bought ravioli stuffed with pesto. You can use ravioli stuffed with anything! You can also use cheese stuffed ravioli, veggie stuffed ravioli, or pretty much any kind of ravioli you see in the store. You can make your own ravioli if you like too.
Back in the day, I used to make my own homemade Italian-style ravioli from scratch, such as these spinach and goat cheese ravioli or these delicious spinach and ricotta cheese ravioli.
What makes this recipe work?
- To make ravioli taste delicious and not boring or bland, you have to make sure the ravioli is accompanied by something that enhances its flavor, such as a delicious sauce or a bed of vegetables. In this case, I sautéed chopped sun-dried tomatoes, chopped artichokes, capers, and spinach in olive oil and garlic and then added cooked ravioli into all of this deliciousness.
- The recipe takes only 30 minutes from start to finish. Easy and fast is always good!
- You can use any type of ravioli you like. Stuffed with anything. Store-bought or homemade. Any ravioli will work in this recipe.
- These Italian ravioli taste so good and look amazing on a plate. Great presentation (that's easy to make) never hurts!
Ingredients needed for this Italian ravioli recipe:
- store-bought ravioli (cheese ravioli, or pesto ravioli)
- olive oil
- sun-dried tomatoes
- artichoke hearts
- capers
- garlic
- Italian seasoning
- spinach, fresh
- Parmesan cheese, shredded
How to make Italian ravioli:
1) Cook store-purchased ravioli until al dente. Drain.
2) Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add chopped sun-dried tomatoes, chopped artichokes, capers, minced garlic, Italian seasoning, and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
3) 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.
Easy recipe
I love spinach and artichokes, and I knew they would make a great combination with ravioli. And, capers and sun-dried tomatoes always make pasta recipes even more delicious.
It's such an easy recipe, especially if you buy high-quality, pre-made ravioli in the store - and there are plenty of choices these days. Just dress them up with these sautéed vegetables, and you have a delicious dinner that everybody will enjoy. This Italian ravioli recipe tastes like something from the Mediterranean restaurant: pasta, veggies, olive oil, and garlic. What's not to like?
While store-bought ravioli work great in this recipe, you can always make your own ravioli and use your own homemade ravioli with this recipe as well.
I've made 3 different types of ravioli completely from scratch in my own kitchen in the past and published the recipes with detailed instructions on this blog. I used ravioli mold to make my own homemade ravioli but you can use your own favorite ravioli-making tool. See the recipes below.
Homemade ravioli recipes:
I made these ravioli completely from scratch (made my own ravioli dough, ravioli filling, etc.) - see 3 recipes below:
- Ravioli with spinach and ricotta cheese filling, in tomato cream sauce
- Ravioli with Goat Cheese and Spinach filling in a delicious creamy Mushroom and Parmesan sauce
- Pumpkin Ravioli with brown butter sauce and pecans
Other ravioli recipes you might like
If you enjoyed this Italian ravioli recipe, you might enjoy these recipes that you can make with store-bought ravioli, as well:
- Mushroom Ravioli with Spinach
- Chicken Ravioli Skillet with Basil Pesto and Veggies
- Butternut Squash Ravioli with Brown Butter Sauce and Pecans
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Ingredients
- 8 oz ravioli use cheese ravioli or pesto ravioli
- 2 tablespoons olive oil
- ¼ cup sun-dried tomatoes chopped
- 1 cup artichoke hearts chopped
- 4 cloves garlic minced
- 3 tablespoons capers drained
- ½ teaspoon Italian seasoning
- 2 cups spinach fresh
- 1 tablespoon olive oil and more (if desired)
- ¼ cup Parmesan cheese shredded
Instructions
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
- 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. If it's not, add more salt (or capers), if needed.
- When serving, top with shredded Parmesan cheese.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I have to take something to a potluck dinner. Could I use mini raviolis, and triple the recipe?
Hi Jeannine! You can definitely use mini raviolis and yes, you can triple the recipe! 🙂
I've made this heaps of times, absolutely love it! It's fabulous as is, but I've also made it adding any combination of the following ingredients (or all of them, which was a flavor overload!): Sauted mushrooms, sauteed onions, diced chicken, cherry tomatoes, pesto, balsamic.
Hi Maria! Thank you so much for the wonderful feedback. I appreciate you sharing your experience with substitutes. I think many will find this helpful. I’m so glad you loved this recipe. 🙂
I only have marinated artichokes is that ok cause you didn’t say and I’m making it for dinner.
Yes, marinated totally work! Just drain them really well.
Very easy and delicious!
I’m making this tonight! I just got marinated artichokes, you didn’t say if you use canned are marinated, I’m sure it will be good.
Hi Leslie! Marinated should work just fine, just drain them well. I used jarred marinated roasted artichokes in olive oil (Seggiano brand).
Thank you, Debi!!
It was easy and quick. I used mushroom tortellini because I had it in the house. And.... protein. I had added shrimp and it was sooooo good.
OMG yum, shrimp and mushroom tortellini together?! So tasty! Thank you for your review, Donald!
This recipe is outrageous! I substituted kale for spinach...yummy! This is now a staple easy and delicious weeknight or guests
Woohoo!! Kale is an awesome swap! Thanks for making my day with your comment, Deborah! 🙂
Wow! I have made a few of your recipes but this one tops the list! I used chicken mozzarella ravs and it was outrageously delicious! I will definitely have this on the menu the next time I have friends over for dinner!
Yay, so glad this one was a hit! Love hearing it’s getting a spot on your dinner menu for friends! Thanks so much for letting me know! 🙂
How do you decide the portions of everything?
Hi Bettye! I usually cook for my husband and myself—and often add enough for another couple, so that’s just become my standard for portion sizes. I also tend to serve a good-size salad on the side, and most of my meals include a generous portion of protein (though this one is meatless). 🙂 So, definitely adjust based on your crowd and what else you’re serving! 🙂
Love this! Wondering is you could make it ahead of time and serve it at room temp?
Hi KC! Yes, you can definitely make it ahead and serve it at room temp!
Made this just as written and it was fabulous. I did drizzle some really good EEVO on each plate and added a few grinds of fresh pepper along with the shredded parmesan. We ate up every bite. I do like the idea of adding some toasted pine nuts though and will do that next time!
Adding toasted pine nuts next time sounds amazing—I'm so glad you loved it! 🙂
This was my first time to prepare this dish, and OMG, my husband and I ate the whole dish!!! Excellent and easy!!! We did add some chicken, which was very good with it!!! Thank you!!! It’s a keeper!!!!
Hi Debbie! Love that you and your husband enjoyed it so much (and ate the whole thing—yes!!). Great call on adding chicken too! Thanks for taking the time to leave such a kind comment. 🙂
I actually loved this! Next time I’ll add sautéd mushrooms and chopped scallions. It was delicious!!!
Thank you, Wayna, for taking the time to share your 5-star review - I really appreciate it! 🙂
Interested in easy meals for two seniors over the of age of 75 . Male and female both slightly overweight
Thank you
Hi Karen! You should find plenty of recipes on my site that are suitable for you!
Delicious and quick. Perfect week night meal. Next time I will add some toasted pine nuts.
Yes, toasted pine nuts will be a perfect topping!