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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.
Love, love this, so quick and easy! What was left over was a bit dry the next day, so I drizzled some Italian dressing over it and added some goat cheese. I did use multi-color tortellini just because that was what I had on hand and it was very good. This is a very versatile recipe.
Nancy, thank you for such a positive and thoughtful comment - I really appreciate it! ❤️ Great tip to add Italian dressing and goat cheese to the leftovers the next day! 🙂
I’m not a fan of capers. How will it taste if I don’t use them? Should I add something to replace them?
I just left them out and it was still really good.
Yes, just leave them out - this dish will taste great even without them!
Beth, just skip them or use chopped green olives instead. Enjoy! 🙂
Really good tasting! Quick and easy! Yummy way to enhance ravioli’s instead of boring old marinara!
Perky, I couldn't agree more! ❤️
So simple, quick and delish!
Dianna, thank you so much! 🙂
Made it twice already. Love it!
Shellie, glad you enjoyed it! ❤️
I made this dish tonight and my hubby and I loved it...All the flavors coming together for a tasty dish. I had some muchrooms that need to be used so I sauteed them at the begining of the recipe and everything else fell in place. I will surely be making it again....Thank you for sharing.
Jo, I love the addition of mushrooms to this recipe - so delish! Glad the recipe was enjoyed! 🙂
I loved this recipe although it could use more spinach and a little more liquid. Maybe I’ll add a little liquid from the artichokes the next time I make it and I will definitely make it again. I used the artichokes from Costco because they are bigger and served it with artisan rolls.
Judy, I am so happy you enjoyed this! Thank you for this helpful feedback. I agree that the juices from the artichokes + olive oil would be great for adding some liquid to this.
I replaced the artichokes with onions peppers and black olives. I also added a dollop of pesto and baked it as a casserole for 25 minutes!
Wendy, your adjustments sound so delicious! Thank you for sharing them with me and other readers!
I have made this recipe a number of times. It is easy to make and delicious. I give it 5 stars.
Linda, thank you for your glowing review - I really appreciate it! 🙂
As I don’t like artichokes
I put in mushrooms instead loved it going to make it again. Tommorrow with mushrooms again.
Marilyn, yes, mushrooms work great in this recipe! Glad you enjoyed it!
It was good, not amazing. Note that a serving size is 2 oz of ravioli, so a very small serving. And the recipe doesn't have much to fill it out. The 2 cups of spinach cooked down to about 1/4 cup. The tomatoes and artichoke are more for flavor than fill. You definitely need a hearty salad and some bread to make this a meal for 4.
I am glad you enjoyed this recipe! This recipe will definitely benefit if served with a generous serving of a side salad!
I absolutely loved this recipe! I used tortellini instead of ravioli. This will be a staple in my house!
Cindy, I am so happy you enjoyed this recipe! Thank you for the 5-star review! 🙂
I did not rate the recipe as I have not tried it yet. Are you using the jarred artichoke hearts?
Guy, I used jarred Roasted Artichoke Hearts in olive oil - Seggiano brand (purchased at Whole Foods).
This was so good! I did make one tweak when I ate my leftovers, I added homemade basil pesto and it was even better!! Definitely a keeper. Thank you!
Chiara, so glad you loved this recipe! 🙂 Love the addition of basil pesto to the leftovers. 🙂
Delicious
Thank you! 🙂
Would this recipe be something that could be made ahead?
Janet, yes, this can be easily made ahead! There is no cream and no cheese so it will reheat really well.
How would you reheat?
Vicki, I would just reheat this in the microwave oven in 30 seconds increments.
Soo soo good! I’m serving for a holiday party!
Lila, so glad you love it! 🙂