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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.
My mouth is watering. I have to make this tonight!
Enjoy! 🙂
I actually did not make this recipe. I was looking for a recipe that had spinach and sun dried tomatoes. This was as close as I could get, so needless to say, I didn’t use the artichokes or capers. But I used all the other ingredients, and the flavor was wonderful. I will definitely be keeping this recipe, and next time, I will wait until I have all the ingredients and make it as written. I’m sure it will be great.
Christine, thank you for your wonderful comment, I am so glad you enjoyed this recipe! 🙂
i’ve never made a comment about a recipe that Ive tried from Pinterest, even though many of them have been very good.
I made this recipe the other night, and it was amazing! I followed it almost exactly, except I added several cloves of garlic, because I put garlic in almost everything. I cant stop thinking about it, and cant wait to make it again. I showed the picture to my daughter and she wants to make it, also.
This is the most delicious recipe I’ve made from Pinterest.
Thanks!
Brenda
Thank you so much for such a wonderful and thoughtful comment! So nice to read comments like yours! They make my day. Thank you for taking your time and providing your feedback. 🙂
good recipe. used frozen artichoke hearts. added garlic, crushed red pepper, and a couple tablespoons of butter just for a bit more flavor.
Thank you! Glad you enjoyed it! 🙂
Are the artichokes in water or oil.
The artichokes are in olive oil, not water. Artichokes in water (drained) will work too, because you add olive oil in the recipe.
Delicious! Making this for thw second time tgis evening. Thank you for the recipe
You're very welcome! So glad you've been enjoying this recipe! 🙂
Our family loved this recipe! Would be a great meatless meal or use meat filled ravioli/tortellini to make it a heartier meal. I added toasted pine nuts bc I had them and had to use them up- it was a nice addition. Toasted walnuts would be good too. Thank you for this nice recipe!
You're very welcome, Kathy! I am so glad you enjoyed this recipe! You are right - this is great as a meatless dish and it is also delicious if you use meat filled ravioli! Adding toasted pine nuts or walnuts is always a nice touch! 🙂
Just tried this tonight. What a go to Meatless Monday Meal! Easy, fast and delicious!
So happy you liked it! Enjoy! 🙂
Just made this great recipe. We thought it was tasty but may also add some garlic next time.
Was it ok to use frozen ravioli? If not, I will make them next time. Thank you for sharing this recipe
You're very welcome, Lori! I am so glad you enjoyed this recipe! Yes, garlic is a great addition. It's totally OK to use and cook frozen ravioli. My recipe is just meant to "dress up" pre-made ravioli with a veggie combination.
This recipe looks delicious and I can't wait to make it! Could you please clarify the amount of ravioli? 8 oz. seems like a small amount for three servings compared to other ravioli recipes. Maybe this is a side vs. main dish? Thanks!!!
Yes, I did use 8 oz of ravioli. You can definitely double the recipe if you want a larger serving. You can also serve this ravioli as a side dish along this chicken, for instance: https://juliasalbum.com/mediterranean-chicken-sun-dried-tomatoes-artichokes/ or along this chicken bake: https://juliasalbum.com/tomato-basil-artichoke-baked-chicken/
My hubby and I love Brussel sprouts, do you think they would be out of place in this dish? We really love the dish as is, thanks!
I think roasted Brussels sprouts would be a great addition! You can roast them with cheese as in this recipe and then just add them to ravioli: https://juliasalbum.com/asiago-roasted-brussels-sprouts/
Was simple and delicious. I added fresh garlic and pine nuts. Will make again.
Thank you! So glad you liked it! Garlic and pine nuts are perfect additions! 🙂
I made this and we loved loved it. So simple thank you
So glad you liked it! 🙂 Yes, it's a super simple recipe - I am glad you tried it!
I was wondering where the garlic is in the recipe? You mention it many times and yet it’s no where to be found in the ingredients nor the recipe?
I haven't used the garlic in the recipe, but looking back realized it would've been a good idea! So, just mince about 3 garlic cloves and add them in the very beginning when you sauté the veggies.
This dish is super tasty and presents beautifully! Loved it and have given this to other people. They felt the same way. Easy to make. Will certainly make again.
So happy to hear that! I am glad you've been enjoying this recipe! 🙂