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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.
Give me an alternative to sun dried tomatoes…just don’t like
Tried this recipe with cheese ravioli, can't find pesto ravioli. Not so fond of it until the next day and wow the flavors are there, much better. I will add more veggies and cheese plus spinach,
Georja, thank you for trying this recipe, and I am so glad you loved it the next day! I guess the flavors take time to blend, like in pasta salad, sometimes!
San, you can try roasted cherry tomatoes - you can see how I roasted them in this recipe:
https://juliasalbum.com/chicken-pesto-pasta/
Excellent recipe! It was a hit. Thanks for posting.
Paulette, I am so glad you enjoyed it! Thank you for the comment and the 5-stars! 🙂
You don’t say what kind of artichokes you used. I’m assuming marinated, but then it should be stated. As written it would mean fresh or frozen.
Karen, I used roasted artichokes marinated in olive oil.
Delicious! Just added a little heat.
Deborah, I am glad you loved it - thank you for the 5 stars! 🙂
This is so delicious. Thank you for the recipe. ❤️
Kal, so glad the recipe was enjoyed! Thank you for the comment and the 5-stars! 🙂
Do you think you could use lobster ravioli?
Carol, definitely! They would be really good!
This was great! I already had everything on hand, so it went super quick. Thank you will certainly make it again
Cynthia, I am so happy you loved it! Thank you for taking the time to share such a positive comment! 🙂
Easy to make since I had almost all the ingredients on hand.
Delicious!!!
MariAlice, I am so happy you tried this recipe and loved it! 🙂
Loved this recipe so much, I’m making it again! Thank you!
Jenna, that makes me happy - glad you loved it! 🙂
I was wondering if I use canned artichoke hearts or if I need to figure out how to work with fresh artichokes?
You can use canned artichokes drained really well of any liquid. I used roasted artichokes in olive oil in a glass jar - Seggiano brand (purchased at Whole Foods).
This sound like something I could eat every day, love the ingredient, but can I use artichoke hearts from a jar that has olive oil vinegar and they are cooked. I don't know what the vinegar artichoke would do to the flavor?
James, you can definitely use marinated artichokes from a jar with olive oil and vinegar. They will work great in this recipe! I used roasted artichokes in olive oil (Seggiano brand).
Do you used sunddried tomatoes in oil?
Manon, you can use either sun-dried tomatoes in oil or without. If using the kind with oil - drain the oil really well and use it as a cooking oil in this recipe!
Delicious and so easy to make. I used round cheese ravioli. Great light summer dish. Served with fresh sliced tomato.
Wendy, I love that you served this with fresh sliced tomato! Glad you liked this recipe and Thank you for taking the time to share your feedback! 🙂
Amazing!! I added tomato pesto for a little zing!!!
Jo, I am glad you liked it! Thank you so much for your comment - I love reading the feedback from people who try my recipes! 🙂
So good. I used sun dried tomato pesto,added some onions and bacon bits. Will definitely add this to my dinner rotation!
Joann, I am so glad you loved the recipe! Thank you for taking the time to share such a positive comment! 🙂
What can i use instead of artichokes. I don’t really like them.
Skip them, or use olives.
Made this for the second time. My family loves this.
Andrea, I am so glad you loved the recipe and made it twice!