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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 your recipe. I had lobster ravioli instead of cheese.
Fabolous!
Michelle, lobster ravioli is so delicious - love it!!
OMG, this was absolutely amazing! But don’t know if it would feed 4! We are just 2 and ate the whole thing! I did add more spinach to make it have a little more veggies! I think some cooked Italian sausage would be amazing in it also! Going to check out more of your recipes!
Judy, I am so happy you loved this recipe! ❤️ Thank you for taking the time to share your review! I agree - this would go great with sausage!
Have not made it yet but wondering if the basic ingredients could be made & frozen for later use? I don’t see why it couldn’t? What’s you opinion? Having surgery & making thing ahead so hubby will be able to finish meals with my prior help like this.
Susie, this recipe should freeze well!
I made this dish for a carry in at my church. It was fantastic and a couple of the ladies have asked for the recipe. I felt pretty good since the church ladies are all fabulous cooks!
Judith, I am so flattered by your comment! ❤️ So glad everyone enjoyed this dish. Happy Holidays! ❤️❤️
Just made this tonight for a quick New Years dinner for me and my hubby. Wow. Loved it. Never had artichokes before and was a bit skeptical of how it would taste, but I followed the recipe and can't wait to try more. Keep up the good work.
Cheryl, I am so glad this recipe was part of your NYE menu. 🙂 Thank you for taking the time to share your rave review and the 5-star rating! 🙂
I pinned this ages ago and made it for the first time several years ago…it’s about time I told you how much my family and I *love* this meal.
Funny to note that when I first saw the recipe image on Pintrest, I mistook the chopped artichoke hearts for walnuts! As I don’t particularly care for artichoke hearts, I’ve always made your recipe with chopped walnuts instead. It is delicious.
JM, I am so glad you've decided to share your review and glad this recipe is a family favorite. ❤️ So funny that you thought artichokes were walnuts and that's how you make it. I love adding nuts to pasta - they definitely elevate any pasta dish! 🙂
I made this tonight for dinner. So quick and easy, and it tasted delicious! For sure, I will make this again.
Carole, I am so glad you tried this recpe and loved it! ❤️
Super easy but amazing flavour!
Definitely a recipe to repeat for an easy supper. Thank you Julia!
Dee, that's so awesome to hear! 🙂 Thank you for sharing your review and the 5-star rating! ❤️
Hello Julia, this look delicious. Can I make this the day before and serve on Christmas Day? I have guests who don’t eat meat and I thought this would be a great alternative to just eating sides of vegetables while others are eating tenderloin. Thank you
Debbie, yes, you can make this a day in advance. What's also great about this dish is that it can be served at room temperature, almost like a pasta salad, although serving it hot or warm is the best.
Also, if you make it a day in advance, make sure not to overcook the ravioli since you will be reheating it the next day.
Enjoy and Happy Holidays! ❤️
Thank you Julia for answering my question. Merry Christmas and may the New Year bring good health and happiness to you.
Thank you so much, Debbie! My best holiday wishes to you and your family! ❤️❤️
How is this cold.? I was considering it as a salad because my husband eats in the middle of the night when he gets home from work. He's tired and hungry and needs something.
Kay, this would work great as a salad at room temperature (not refrigerator cold)! 🙂 It doesn't have butter - just olive oil, so it will taste great without being hot. Maybe, warm it up slightly in the microwave oven.
Where do you find glutton free raviolis?
Debbie, I see them everywhere! 🙂 Whole Foods always carries them, and most stores do, too. Sometimes, in the refrigerated section, sometimes in the frozen section, sometimes in a gourmet homemade pasta section. In my experience, gluten-free ravioli at Whole Foods taste the best!
Made last night because I had all the ingredients. I did have to sub garden chard for the spinach though. Although very flavorful the marinated artichokes were too dominant. Next time I will either rinse those or use frozen or canned plain ones. We did enjoy this dish though, so Thanks !
Luisa, thank you for your review - I am glad you enjoyed this recipe! Good to know that the garden chard worked well here! 🙂
How would this travel to a family gatheting?
Pam, this dish would be perfect to make in advance and share with the crowd. It reheats well in the microwave oven.
My husband lost his taste and smell when he had COVID a year ago. I’ve continued making all I can find that he might taste. Tonight he took one bite of this delicious recipe and gleefully told me he could taste it. He finished off the rest of the skillet! Then he told me he’d happily eat it once a week.
Thank you for sharing this recipe! I can taste and it was wonderful. It looks like I’ll be making it next week!
Wow, Kitty, your comment really made my day - I even shared your feedback with my husband! So glad your husband was able to taste this dish. ❤️ I hope you try some of my other recipes and enjoy them. I recently updated my homepage - it's now comprehensive, detailed, and well-organized - a good starting place to find some other recipes you might like:
https://juliasalbum.com
I thought I would like this recipe and wasn’t disappointed very tasty and quick to make will definitely make again
Catherine, I am glad this recipe did not disappoint! ❤️
Super good and easy to make! Next time I will add mushrooms!
Beverly, mushrooms would be a great addition! 🙂
Sounds delicious! Any recommendations for making this ahead of time for a dinner party?
Jill, you can totally make this ahead of time - it keeps well refrigerated. It can be reheated in the microwave or in the oven.
Because the recipe uses olive oil and is sort of like a "pasta salad", it can be served hot, warm, or at room temperature (not refrigerator cold).
What type of artichoke heats frozen, canned? Or the ones in olive oil?
DV, I used roasted marinated artichokes in olive oil in a glass jar. Enjoy! 🙂
I made this for the first time tonight - won’t be the last! Fast, easy and flavorful. Thank you for a great week night meal.
What about adding toasted pine nuts?
I was thinking the exact same thing!
Sorry! Did not like it at all.
This recipe is excellent! I added leftover Italian sausage, crushed red pepper, and lemon juice. Delicious and I'll definitely be making this again!
Outstanding! I made it with basil pesto ravioli last night and it was divine! So easy and simple with fresh ingredients yet so elegant. Can't wait to impress someone with this dish.