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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 made this dish for lunch and it turned out great! I added some mushrooms, but otherwise kept everything else the same. What a wonderful recipe.
Absolutely delicious. I added a wee bit of white wine before adding the spinach but that is just personal preference. The ingredients as written give it the “wow” factor!
Delish!
Hi Julia can you eat this cold and make it the day before you need it - use it as a salad
I used the recipe more as a guide, so I'm not rating. I didn't have and don't care for sun-dried tomatoes, so I subbed roasted red peppers, subbed kalamata olives for the capers, and sausage tortellini for the ravioli. It turned out pretty tasty and only took a few minutes to make.
Hi Melissa! I love your take on this recipe with roasted red peppers—it sounds so delicious!
Do you use the Sun dried tomatoes in oil or the packaged ones in no oil?
Hi Debi! Both options will work, but I typically use sun-dried tomatoes packed in olive oil. I just drain the excess oil before adding them to the recipe, and always I use that oil for cooking!
I’m very excited to try making this tonight and will definitely report back. I decided to grab a small package of prosciutto that I will crisp up and add when I stir in the ravioli to the vegetables.
Adding crispy prosciutto with ravioli is a fantastic idea, Carrie!
I’ve made this a few times. Very easy to make, very flavorful. The thing I love about cooking is that any recipe can be tweaked to your liking. Thanks for a great keeper
Thanks, Christine, for taking the time to leave a review! So happy to hear you enjoyed it!
I have been making this recipe for years and it's one of our favorites! Thanks.
So glad you love it! Thanks for your review, Amber! 🙂
Hi there.
I am going to try the Italian ravioli with spinach, artichokes, papers, and sun-dried tomatoes tonight. I question the ingredients. Your recipe indicates it is for four people. However it only calls for 8 oz of ravioli in the recipe. I am thinking this may be an error. It looks so delicious but before trying the new recipe I want to make sure that I have enough ravioli for four people if this is the main entree.
Hope to hear back from you soon. Thank you.
I did use 8 oz of ravioli - it was 4 admittedly small servings. I would double this recipe if this is the main entree for 4 people. I hope everyone loves it!
Added more capers, Salt and some Pepper. To bland tasting for my taste.
Definitely add more capers (or salt, or grated parmesan on top) if this is too bland.
Absolutely delicious!! So easy to make and will be part of my regular rotation.
So glad to hear you'll be making this recipe again. 🙂
i enjoyed this very much. It covers all my favorite tastes. Served it to an out of town guest. She liked it too. If I had to change it in any way I would add some heat. Maybe a dash of credit pepper flakes. Thanks for sharing.
Bottled or packaged artichoke hearts?
Hi Althea, I used roasted artichokes in olive oil sold in a glass jar. But any cooked artichokes (canned) would work great, too.
Thank you for your wonderful review, Trisha! Yes, this dish would be great with some red peper flakes! Or, even topped with toasted pine nuts!
I made this recipe last night and followed the instructions just as provided. The only ingredient that I did not have was the capers, as my local grocer is having difficulty getting. But this was so good, even without the capers, that I will make again and be sure to find capers elsewhere. I used sun dried tomatoes in olive oil and artichokes packed in water. I'll use artichokes packed in olive oil next time. I'll increase the spinach next time just because I love it and it's so nutritious. I used store bought cheese ravioli. Great recipe! Thanks.
Wow, Rita, thank you for this amazing review! I am glad you enjoyed this combo of ingredients! Another great addition here would be toasted pine nuts.
I loved this for both the flavor and the ease of the recipe. I used the refrigerated spinach & Ricotta ravioli. I followed the recipe and we all loved it. However, when I make it again I will add a bit of red paper flakes and perhaps a splash of dry white wine. I don’t know why really accept it needed just a bit more liquid. Honestly just the way we made it was delicious but I think it would have been over the top with my two additions. I did love it just the way it was presented. Thank you…
Thank you, Deborah, for your review, and I think adding a bit more liquid (such as dry white wine) is a brilliant idea!
My mouth watered the first time I saw this recipe. I made it tonight for the first time, and it was INCREDIBLE! Thank you!
That's wonderful. So glad you enjoyed it, Joanne!