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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.
Dried sundried tomatoes, or oil packed?
I used sun-dried tomatoes in oil.
This was without a doubt a delicious dish. Thank you for sharing it.
I made this last night, exactly as written 🙂 except I added a small amount of pasta water, and it was DELICIOUS! Thank you for sharing this recipe.
I made this and it turned out excellent! It looked Exactly like the picture you posted. I added a little bit of garlic and had garlic bread with it and it was a wonderful meal! Thank you so very much.
Artichokes. Marinated or not??
Marinated. I actually used marinated roasted artichokes.
I can't stop thinking about ravioli, and I think Pinterest read my mind because your post kept popping up. Your photos are gorgeous, and the flavor combination sounds amazing. I can't wait to make this on my next days off - thank you!
Thank you! Enjoy the recipe! 🙂
This was excellent - I did modify it based on what I know I like. I left capers out and to the veggie mixture I added 1/2 cup chicken stock, 1/2 cup Alfredo sauce, 1/4 cup pesto and 1 tablespoon tomato paste. I had a chicken breast left from a rotisserie check so I cubed it up and added it. Also, I had tortellini on hand so I used that. My sister was here on vacation and she raved about it all night.
Thank you so much for stopping by and leaving your comment! Your adjustments to the recipe are delicious! Love the idea of making this dish more creamy by adding chicken stock, Alfredo sauce, and pesto. And, yes, tortellini always works well in place of ravioli.
I made this and it was so easy and my husband loves it.
So happy to hear that! 🙂
This looks delish! Are you using sun dried tomatoes in oil, or the kind that comes dry in a bag? Thanks!
I used sun-dried artichokes in oil. Enjoy!
No where in the recipe is garlic mentioned but it is in the description above. How much do I include?
I actually did not use the garlic, but thought I should've used it after I made the dish. If you want to use the garlic, add it together with olive oil when you saute the vegetables. I would use 2 cloves of minced garlic.
Jarred artichokes?
I used artichokes in olive oil, from a glass jar.
Great suggestion Catherine about the touch of cream
I printed this recipe & I'm making it next week. I'll probably share on my blog too & credit you & put a link to your blog. My hubby & I are getting ready to reno our kitchen & I'm looking for quick & easy recipes to get us through the renos without reaching for a take away menu.
Fresh or canned artichokes? Looks wonderful! Can’t wait to make it.
I used artichokes in olive oil in a glass jar. You can use any type of canned artichokes. I did not use fresh artichokes.
Delicious! Possibly a little dry, a touch of cream might be good. I added oven baked asparagus wrapped in bacon for my meat eater, and crusty bread.
So glad you liked it! 🙂 Bacon wrapped asparagus and crusty bread are great side dishes to go with these ravioli!