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

    Published: Mar 20, 2018 / 255 Comments

    885.7K shares
    • Facebook4.8K
    Recipe Print

    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!

    Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes in a stainless steel skillet

    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!

    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
    • 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.

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    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?

    spinach ravioli recipe, easy ravioli recipe, how to cook ravioli

    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

     

    Italian ravioli recipe, best Italian ravioli, ravioli with veggies

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

    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 sun-dried tomatoes artichokes capers and parmesan cheese on a white plate
    4.77 from 338 votes

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

    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!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4 people
    Calories per serving 389 kcal
    Author: Julia

    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
    US Customary - Metric

    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 Information
    Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
    Amount per Serving
    Calories
    389
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    35
    mg
    12
    %
    Sodium
     
    836
    mg
    36
    %
    Potassium
     
    343
    mg
    10
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    2028
    IU
    41
    %
    Vitamin C
     
    19
    mg
    23
    %
    Calcium
     
    130
    mg
    13
    %
    Iron
     
    8
    mg
    44
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword how to make ravioli, Italian ravioli, ravioli
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    Reader Interactions

    Comments

    1. jules

      November 02, 2021 at 8:26 pm

      So good! I crumbled some bacon on top....because bacon!

      Reply
      • Julia

        November 03, 2021 at 1:47 pm

        Yes, what a delicious addition! 🙂

        Reply
    2. Sharyll

      August 23, 2021 at 9:53 pm

      I made this today with 3 cheese ravioli. Loved it!

      Reply
      • Julia

        August 30, 2021 at 6:21 pm

        So glad you liked it! Thank you for the comment!

        Reply
        • Steve Weiss

          October 07, 2021 at 11:50 am

          Julia, I followed the recipe and ingredients as you've outlined. In your description of the meal you indicate olive oil and garlic, but neither the ingredients nor instructions mention garlic? We'll be eating this meal tonite, hopefully I've done a good job!

          Thanks for the recipies.

          Reply
          • Julia

            October 07, 2021 at 2:46 pm

            Steve, thank you for bringing this to my attention. I did use garlic in this recipe. I just updated it accordingly.

            Reply
    3. Kathy Davis,

      August 11, 2021 at 10:22 pm

      We made this tonight with cheese ravioli and LOVED IT!
      Very flavorful, next time I will add more spinach though.

      Reply
      • Julia

        August 12, 2021 at 7:32 pm

        Kathy, so glad you liked it! Thank you for the comment! 🙂

        Reply
        • Nancy Miller

          September 25, 2021 at 7:39 pm

          I’m a very timid wet behind the ears cook. Would this be okay with mushrooms and black olives, or do you think one or both would detract from the flavor? Thank you.

          Reply
          • Julia

            September 27, 2021 at 2:11 pm

            I think both will work great. Adding mushrooms won't detract from flavor at all. I would add just a small amount of chopped black olives because the olives do bring a stronger flavor to dishes. Enjoy! 🙂

            Reply
    4. Kathleen Ann Woller

      August 07, 2021 at 3:54 pm

      Can't wait to make this, will definitely add garlic..

      Reply
      • Julia

        August 13, 2021 at 7:07 pm

        Enjoy! Yes, garlic is always a tasty addition!

        Reply
    5. Kiersten

      May 29, 2021 at 1:07 pm

      Yum! This was simple and felt fancy! I used butternut squash ravioli and green olives in place of capers. My husband absolutely loved it, which was a surprise because it’s very different from what we usually eat.

      Reply
    6. Kris

      May 12, 2021 at 1:25 pm

      Love this combo, I added dried mushrooms , garlic and used frozen spinach. Easy and delish. Will make again.

      Reply
    7. Ceci McCrea

      May 11, 2021 at 3:00 pm

      So Good! I substituted Hearts of Palm pasta and added garlic. It's a winner

      Reply
    8. Shan

      April 25, 2021 at 11:04 pm

      This was a super easy recipe and a lot of ingredients I barely use. Trying to explore different cooking horizons. My online order “subbed” tortellini because of no ravioli and it was good. I now have extra ingredients for a spinach artichoke plate.

      Reply
    9. Janis

      March 06, 2021 at 1:05 pm

      I haven’t tried this yet but, looking forward to it. I don’t see any mention of the garlic in the actual recipe....a couple of cloves, minced?
      Thanks

      Reply
    10. Erin Featherly

      March 05, 2021 at 8:30 pm

      Hi, I’d love to make this for a friend who is having surgery but not sure how well it will travel and reheat. Any advice?

      Reply
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    Hi, I'm Julia! / Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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