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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.
I love the flavors and the beautiful presentation of this recipe. Every time I serve it I get a lot of compliments. Recently I served it at a party. I made a lot of this but there were NO leftovers, NONE even though I was hoping to have some for dinner the next day.
Delicious recipe. I have made this several times and we love it! Thank you for sharing.
Marie, I am so glad you think this recipe is worth repeating!
I make this with chicken and prosciutto stuffed ravioli and instead of spinach I add asparagus cut in fourths to the pasta for the last minute of cooking time. I save out some of the pasta water in case it seems too dry. Yummy!
Lisa, I love that you make this with asparagus. So delicious. Chicken and prosciutto stuffed ravioli sound so good - do you make them yourself? Or, do they sell them somewhere?
Always making this love it , easy quick I leave out the artichokes just because I dont like them ,have used mushrooms as well as spinach and capers.
Marilyn, thank you so much for providing positive feedback - I really appreciate it!
Definitely will be making this again. We loved it
Susan, so glad you loved it! ❤️
This has become a favourite of ours. Delicious enough to serve to company!
Sue, I am so happy you love this recipe - thank you for this wonderful feedback! 🙂
I made this last night, and we liked it. It really jazzes up store bought ravioli.
Kathryne, I am so glad you enjoyed this!
Sounds good! I have kale to use up so trying that instead of spinach!
Patti, this should be delish with kale!
Hello, I am so excited to try this recipe! Does it use sun dried tomatoes in oil…or regular packaged sun dried tomatoes? Thank you!
You can use either.
This is a favorite of ours, made more than once over this past winter. Very tasty and a nice alternative to traditional ravioli recipes.
Nancy, I am flattered this is one your favorite dishes! 🙂
Hi, are the sun dried tomatoes and artichoke in oil?
Janice, yes, that's what I used.
Usually recipes will specify if they’re in oil or not. I had the same question.
This is so delicious and easy to make. I didn’t measure anything . Just chopped all ingredients and eyeballed amounts . Super easy! I did use fresh mushroom raviolis and it was perfect. Thanks for the recipe!
You are very welcome. I couldn't agree more - the measurements don't need to be precise here. In fact, the more veggies, the better!
Really enjoyed this. I love how quickly it comes together. I shared it with three friends, two of whom do not like to cook. One made it quickly. Another shared with her daughter and husband. They made it to the loved it. I added toasted pinenuts since I had them. Now I won’t make it without.Thank you!
Kathy, thank you so much for such a detailed and positive comment! 🙂 And, I love the addition of pine nuts!
I'm not a fan of capers. Is there something I can substitute or can i leave them out?
Beth, just leave them out or use chopped green olives instead.
Omg this was a BIG hit at supper tonight!! So glad I found you on FB!
Kristine, I am happy you're here! Thank you for such a positive comment! 🙂
I totally love this recipe will make again
Patty, I am so glad to hear that! 🙂