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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.
Hi Julia. What kind of artichoke hearts you use? Frozen? From the jar? Fresh? I like to eat artichoke but I don’t know how to cook them.
I used marinated roasted artichokes in olive oil in a glass jar. You can use any kind of artichokes that are in a can or in a glass jar, but roasted artichokes (in a glass jar) work the best!
I made this tonight for dinner. It was so easy and very delicious!! Thanks for a great meatless meal.
Kelly, you are very welcome! So glad you liked these ravioli!
We made this tonight for dinner. It was so easy and very delicious. A great meatless meal!!
Thank you, Kelly! I am glad you enjoyed the recipe!
All I can say is YUMMMY!
Happy to hear that!
We made this last night during a Girls’ Weekend, and it was DELICIOUS. We added a squeeze from half a lemon, and ate it on top of arugula.
So happy to hear that! Thank you for your wonderful comment! 🙂
I want to say I made this for dinner and " That's was a outstanding dish for dinner" wouldn't change anything. But my wife added pepper flakes..Thank you
I am so happy you enjoyed this recipe! The addition of pepper flakes sounds delicious!
Do you use sun dried tomato in olive oil
Yes, I used sun-dried tomatoes in olive oil.
Looks yummy, and different then what I usually make.
But how do I cut down All that Sodium?
Thx.
What if you don’t like capers what else can I use? Not a fan of Olives either but do like olive oil.
You can skip capers altogether. There are enough flavors in this dish from artichokes and sun-dried tomatoes.
What do you use for the “italian” seasoning? What works best?
Any pre-made Italian seasoning that I can find in a grocery store.
Fabulous! Wouldn't change a thing.
Very happy to hear that! 🙂
can you use Kale instead of spinach
This is an absolute winner! For someone who's always loved pasta, I knew I would definitely like it. The question was however if my boyfriend would do the same since he's just a pasta with tomato sauce kinda guy. Needless to say that he absolutely loved it and we ate it twice this month already ;-). Such an easy recipe with a ton of flavor, thank you for sharing it with us!
I just knew this would be yummy because it contains my favorite things, but the real test was if my husband liked it as he isn't a huge pasta fan. He told me this was the best thing I have ever made, and I've been cooking for the family for 7 years now. He said it tasted like something from a restaurant, which is a huge compliment!! And I love how easy it is to make! This truly is a wonderful dish. Thank you for sharing!!
Allison, comments like yours make my day! First of all, I am so glad you and your husband loved the recipe! Makes me so happy! And, second, thank you so much for taking your time and leaving such a kind comment for me. 🙂 .
Do you use the oil packed sundried tomatoes or the dry ones?
I used oil-packed sun-dried tomatoes.