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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.
You mention garlic in the description but there’s no mention of garlic in the list of ingredients and directions.
I didn't add garlic, but you can add 2 or 3 cloves of minced garlic in the beginning of the recipe where you sauté the veggies. This recipe would only benefit from the addition of garlic!
You do not list garlic in the ingredients. How much garlic do you add to the olive oil?
I would add 2 or 3 cloves of minced garlic.
Can you make this a day ahead and serve at Ron temperature?
Yes, you can make it a day ahead. I would serve it warm or hot because with olive oil I personally prefer my dishes warm or hot.
Thanks! Since we are vegan I found some butternut squash ravioli. Also added asparagus, 3 cloves chopped garlic, 1/2 tsp red pepper flakes in place of Italian seasoning. Soaked sun dried tomatoes in wine to soften then cooked veggies lightly in that liquid since I don’t like to use too much oil. Turned out great, and was a nice quick meal too.
Thank you for sharing such a thoughtful comment! Great idea to soak sun-dried tomatoes in wine to soften them and then cook them in some wine too. And, butternut squash ravioli is a great choice!
super delicious pasta dish...looks and tastes so marvelous...Thanks,Julia.
You're very welcome! Enjoy! 🙂
Yummy! I added sliced mushrooms and some asparagus. Would make this dish again!
So glad you've enjoyed this dish! Mushrooms and asparagus are great additions!
Made this tonite but did add a little more seasoning and sun dried tomatoes. Delicious
Thank you! 🙂 So glad you liked it!
I didn't see marinated artichoke hearts mentioned in the ingredients. so I just bought a can of regular. I am super excited to try this tonight for dinner.
Enjoy! The regular artichokes from the can will work too. Although if you have marinated artichokes, it makes this dish even better!
Great recipe
Thank you, Kelly! 🙂
Made this and forgot to put in Italian seasoning, was still full of flavor. Was a big hit! Thanks for sharing!
You're very welcome! So glad you liked this recipe! 🙂
Although the recipe describes ravioli cooked in olive oil and garlic, there was no garlic listed in ingredients?
There is no garlic listed but I add it with the veggies. It’s crazy adaptable, fast and delicious. But can you add garlic to the ingredient list? We also add fresh parsley over the top as well.
Garlic is a great addition! I thought about using the garlic after I was done with this recipe but it was too late. 🙂 So, yes, do add the garlic - it makes this dish even better!
I did make this recipe without garlic, but later thought I should've used the garlic! Do use the garlic - it makes these ravioli even better!
I have a super greens mix (red & green Swiss chard, tat soi, arugula & spinach) do you think that would be ok or should I wait until I go to the store again to get baby spinach?
Any greens should work just fine!
My gosh, this was fabulous! My husband and I devoured it. I couldn't find Pesto Ravioli so I bought Trader Joe's Arugula and Parm/reg cheese Ravioli Will definitely make again, and it was sooo simple.
Thank you! So happy you've enjoyed this recipe. You don't have to use pesto ravioli at all. Use any kind of ravioli you like.
Can you use fresh kale instead of spinach?
Definitely! I love the flavor of kale, and I think it will taste really good in this recipe!
I’m glad I read the comments, was going to use canned artichoke and sun dried tomatoes not in oil. Probably not as flavorful. Added the suggested garlic, because I love garlic. Wonderful, would also be delicious with shrimp or chicken. Love it, thank you
Thank you! I am so glad you enjoyed this recipe. Yes, it's better to use marinated artichokes and sun-dried tomatoes in oil (although regular canned artichokes and sun-dried tomatoes not in oil will work too). Adding garlic is also a great idea!