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Pasta Chicken

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Published: Mar 20, 2018 | 203 Comments

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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 – this meal will keep you full!

Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

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!

Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Ingredients needed for this Italian ravioli recipe:

store-bought ravioli (cheese ravioli, or pesto ravioli)
olive oil
sun-dried tomatoes
artichoke hearts
capers
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 olive oil on medium heat in a large skillet. Add chopped sun-dried tomatoes, chopped artichokes, capers, 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.

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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?

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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

 

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Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

If you enjoyed this Italian ravioli recipe, you might enjoy these Mediterranean dinner recipes:

  • Chicken Pasta with fresh tomatoes, spinach, lots of garlic and high quality olive oil: Tomato and Spinach Chicken Spaghetti
  • Thinly sliced chicken with asparagus and cherry tomatoes smothered in basil pesto: Pesto Chicken and Veggies
  • Tortellini with thinly sliced chicken, asparagus, and cherry tomatoes with lots of basil pesto: Pesto Tortellini with Chicken and Veggies
4.96 from 74 votes
italian ravioli with sun-dried tomatoes artichokes capers and parmesan cheese on a white plate
Print
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in garlic and olive oil.   Meatless, refreshing, Mediterranean style pasta recipe that doesn't need any meat - this meal will keep you full!

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 people
Calories: 384 kcal
Author: Julia
Ingredients
  • 8 oz ravioli (cheese ravioli, or pesto ravioli)
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomatoes , chopped
  • 1 cup artichoke hearts , chopped
  • 3 tablespoons capers , drained
  • 1/2 teaspoon Italian seasoning
  • 2 cups spinach , fresh
  • 1 tablespoon olive oil , and more (if desired)
  • 1/4 cup Parmesan cheese , shredded
Instructions
  1. Cook ravioli until al dente.  Drain.  

  2. In a large skillet, heat 2 tablespoons olive oil on medium heat.  Add chopped sun-dried tomatoes, chopped artichokes, capers, 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.   If it's not, add more salt (or capers), if needed.

  4. When serving, top with shredded Parmesan cheese.  

Nutrition Facts
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Amount Per Serving
Calories 384 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 34mg11%
Sodium 835mg36%
Potassium 319mg9%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 4g4%
Protein 12g24%
Vitamin A 2015IU40%
Vitamin C 17.7mg21%
Calcium 122mg12%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.

What have I been cooking in my kitchen?
2 Years Ago: Chicken Thighs with Creamy Mushrooms, Bacon, Thyme
3 Years Ago: Breakfast Egg Muffins with Bacon and Spinach
4 Years Ago: Chicken Mushroom Pasta with Creamy Basil Garlic Sauce
5 Years Ago: Berry Clafoutis

Filed Under: Artichokes, Capers, Dinner, Ravioli, Recipe, Spinach, Sun-Dried Tomatoes, Vegetables Published: Mar 20, 2018 203 Comments

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Reader Interactions

Comments

  1. Rose C

    Jun 10, 2020 at 3:15 pm

    This recipe is fantastic! My family loved it, this is definitely a keeper. Thank you for sharing.

    Reply
  2. Nadine

    Jun 01, 2020 at 4:54 pm

    Loved all the ingredients!!! I actually used mushroom stuffed pasta and it was So good even before I added the parmasean. Thank you for sharing! I’ll be making it again very soon!

    Reply
  3. Tammy

    Apr 16, 2020 at 7:08 am

    Description of recipe says “sautéed in garlic and olive oil”. About how many cloves do you suggest?

    Reply
  4. Pepper

    Apr 06, 2020 at 3:52 pm

    Loved this recipe very versatile. It’s great warm or at room temperature. Great main course or First course. Depending on the ravioli it can be meat or meatless. I added some white wine, pasta water and grated garlic. And because I love sundried tomatoes I typically add more. I have even made it with frozen kale which I sautéed in garlic and olive oil and no one knew the difference.

    Reply
  5. Jann

    Mar 31, 2020 at 5:45 pm

    Stuck in the house, working from home. Today is a holiday so I tried this recipe. Was finally able to get sundried tomatoes in a grocery pickup. It was incredible! I halved the recipe and added chopped asparagus. I only had shaved Parmesan but it worked out great. Thanks so much for your amazing recipe!

    Reply
  6. Gayla

    Mar 31, 2020 at 9:46 am

    This was fantastic, extremely easy, and comes together so fast. My husband was very impressed, I used a combination of fresh mushroom ravioli and ricotta/spinach ravioli. I did add a bit of white wine.

    Reply
  7. Christine

    Mar 20, 2020 at 9:00 pm

    I this is delicious! I used RANA spinach & ricotta ravioli. I also added mushrooms.

    Reply
  8. Sindia

    Mar 12, 2020 at 6:20 pm

    This looks fabulous!!! Are the artichoke hearts you used packed in oil or water?

    Reply
  9. Kristen hajdaj

    Feb 28, 2020 at 5:43 pm

    I don’t see the garlic in the actual recipe? How much garlic?

    Reply
    • Julia

      Mar 04, 2020 at 8:57 pm

      I haven’t used the garlic, but you can certainly add it together with the sun-dried tomatoes and artichokes.

      Reply
  10. Alison

    Jan 15, 2020 at 6:34 pm

    So quick and easy….didn’t have artichokes so subbed asparagus and it was yummy.

    Reply
    • Julia

      Feb 19, 2020 at 10:07 pm

      Asparagus is a great ingredient to use here!

      Reply
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