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.
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
- 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.
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
- 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
- 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.
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.