• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

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

    Published: Mar 20, 2018 / 324 Comments

    960.6K shares
    • Facebook6.5K
    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.

    best ravioli recipe, easy ravioli recipe, basil ravioli, cheese ravioli

    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
    4.78 from 531 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
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Bacon and Mushroom Smothered Pork Chops
    Italian Salad with Chicken, Spinach, Artichokes »
    960.6K shares
    • Facebook6.5K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Leeana

      April 17, 2022 at 11:03 pm

      Do you use marinated artichokes or just in water?

      Reply
      • Julia

        April 24, 2022 at 7:16 pm

        Leeana, In this recipe I used roasted artichoke hearts in olive oil - Seggiano brand - I bought them at Whole Foods. Enjoy!

        Reply
    2. Tracey

      April 10, 2022 at 9:17 pm

      This recipe was so easy and delicious! I definitely will be making it again.

      Reply
      • Julia

        April 24, 2022 at 8:03 pm

        Tracey, Glad you've enjoyed this recipe! Thank you for stopping by and sharing this positive feedback! 🙂

        Reply
    3. Lynn

      March 30, 2022 at 12:41 pm

      Can I make the sauce a day early then cook ravioli night of dinner

      Reply
      • Julia

        April 24, 2022 at 10:38 pm

        Yes, of course!

        Reply
    4. Deebi27

      March 18, 2022 at 10:32 pm

      Prepared your recipe last night and my husband was asking for it again tonight. It appears my husband really enjoyed this dinner!
      He did not think he would like it, he said the flavors were quite unique! And glad he asked for it again tonight! I totally agree…yummy!

      Reply
      • Julia

        March 21, 2022 at 10:20 pm

        Your comment really made my day! I am glad both you and your husband enjoyed this recipe and wanted to have it twice the same week! 🙂

        Reply
        • Tami

          April 11, 2022 at 5:53 pm

          Can't wait to make this on our beach trip! (might do a test run first) Thoughts on adding ground sausage or kielbasa?

          Reply
          • Julia

            April 24, 2022 at 7:59 pm

            Ground sausage or kielbasa would be a delicious addition to this!

            Reply
    5. Anne

      March 16, 2022 at 8:40 pm

      Made this tonight and it was delicious! The next time I will save some of the pasta water to add at the end. I might even add some vegetable broth.

      Reply
      • Julia

        March 21, 2022 at 10:28 pm

        Anne, thank you for your comment - glad you liked this dish! Adding a moderate amount of vegetable broth, and then topping with extra shredded cheese sounds delicious!

        Reply
    6. Deb Z

      March 08, 2022 at 11:32 am

      Hi Julia....looks yummy. Can you come up with vegan ravioli? The actual ravioli filling? Thanks!

      Reply
      • Julia

        March 21, 2022 at 11:58 pm

        I think the easiest solution would be to use store-bought vegan ricotta and mixed it with chopped cooked spinach (drained of any water) and some minced garlic.

        Reply
    7. BAM

      March 07, 2022 at 12:41 pm

      So, so good! I doubled it and now wish I had tripled the recipe. Looks and tastes like it took a lot more effort to make than it actually does. Definitely will make this again and again.

      Reply
      • Julia

        March 22, 2022 at 12:07 am

        So happy you tried this recipe and enjoyed it. Thank you for stopping by and taking the time to share such a positive comment! 🙂

        Reply
      • Judith

        April 04, 2022 at 11:27 am

        I made this today and the flavor was delicious and easy to make.
        I only had really large ravioli so didn't put all of them in. I would suggest using small ones or double the veggies. Thank you for another stellar dish!

        Reply
        • Julia

          April 24, 2022 at 8:41 pm

          Judith, thank you so much for such a positive and enthusiastic comment! 🙂 I am so happy you've enjoyed this recipe and took the time to share this wonderful feedback! 🙂 Great tip about using small ravioli!

          Reply
    8. Georgia W

      February 04, 2022 at 3:22 pm

      Have made this several times and it’s always a hit at our house. If I happen to have some mushrooms in the frig I throw those in too. Very versatile

      Reply
      • Julia

        February 11, 2022 at 7:23 pm

        Georgia, your comment made my day! Glad you've enjoyed this recipe many times! Adding mushrooms is a nice addition!

        Reply
    9. Suzanne

      December 23, 2021 at 7:30 am

      Hi; this is my first time seeing your recipes and I can’t wait to make this Mediterranean ravioli dish. Can you share if you used sundried tomatoes reconstituted in water or those in oil and gently patted dry? Thanks so much.

      Reply
      • Julia

        December 23, 2021 at 1:41 pm

        HI Suzanne! Here I used sun-dried tomatoes in oil but I drained the oil without putting too much effort into it. Just drain the obvious oil - and if the sun-dried tomatoes have some oil in them - it's fine and even good for this recipe!

        Reply
        • Tamra.

          February 18, 2022 at 4:53 pm

          What do I use for a sauce? Lemon ? Or what’s ur suggestion

          Reply
          • Julia

            February 18, 2022 at 5:51 pm

            This recipe doesn't really require the sauce because the veggies themselves create enough flavor. However, if you do wish to use the sauce, I would use a small amount of basil pesto + a small amount of heavy cream. Or, use a small amount of sun-dried tomato pesto + a small amount of heavy cream. ENJOY!

            Reply
    10. Meta Murphy

      November 20, 2021 at 12:54 pm

      Super simple and extremely tasty. I added more spinach because I love it.

      Reply
      • Julia

        November 20, 2021 at 3:53 pm

        Glad you liked it! 🙂 Yes, adding more spinach is always delicious!

        Reply
        • Vivian Mattaliano

          December 01, 2021 at 10:21 am

          Are you using marinated artichokes or plain artichokes from a can?
          This recipe looks great, I'm eager to try it. Thank you, Vivian

          Reply
          • Julia

            December 01, 2021 at 4:31 pm

            Hi Vivian! In this recipe I used roasted artichoke hearts in olive oil - Seggiano brand - I bought them at Whole Foods. Enjoy!

            Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

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

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.