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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.
This was delicious! Will add a little pasta water next time! Very yummy!
I am glad you enjoyed this recipe!
Delicious and easy
Will add pine nuts next time
Pine nuts is an excellent idea!
This recipe was so good!! I did add garlic to it and it was amazing. Going to send it out to all my friend.
Thank you, Jessica! I am so glad you enjoyed this recipe. Yes, the addition of garlic is delicious!
Yum! Easy to veganize, and it will be beyond perfection!
Enjoy the recipe!
Do you use the oil packed sun dried tomatoes of the one that are in plastic packages with no oil at all?
I used oil-packed sun-dried tomatoes.
Yum!! Quick and easy weeknight dinner that was a hit!
So happy to hear that! 🙂
Is there supposed to be garlic in this recipe? The article seems to suggest it but I don't see it listed?
You can add garlic - it would taste wonderful in this recipe.
I just made this and it was a keeper! I added shrimp, mushrooms,some leftover cooked broccoli, and reduced the amount of artichoke and spinach since my husband is not a fan. We really enjoyed it!
So glad you liked it! The addition of shrimp and mushrooms sounds delicious!
I made the recipe exact but instead added mushroom truffle ravioli from Trader Joes, The flavors are amazing with the combination of the sundried tomatoes, artichoke etc. I'll be making this often.
So glad you enjoyed the recipe. Mushroom truffle ravioli sound so good! Perfect for this recipe!
I want to try this recipe! Is there any other veggies instead of sundried tomatoes I could add? I like tomatoes just not sundried. I’d be getting a spinach/pesto filled ravioli. Thank you!!
If you don't like sun-dried tomatoes, try using mushrooms. In fact, take a look at this recipe: Spinach Mushroom Ravioli.
Thank you! So easy and so very good.
I had some sourdough pretzels in the freezer. Heated them and basted them with garlic butter. Perfect with this dish.
So glad you enjoyed this recipe. Sourdough pretzels basted with garlic butter sound so perfect with the ravioli!
Greatings from Germany! We love your recipe! Tonight I have my „ladies“ invited and I will serve them this delicious dish. Thank you for sharing!
Jutta!
You are very welcome! Enjoy the recipe! I visited Germany this Summer for the first time and loved it!
Do you use the dry packed sun dried tomatoes or the oil packed ones?
I prefer to use sun-dried tomatoes packed in oil in this recipe. You can also use sun-dried tomatoes without oil - you'll be cooking them with olive oil anyway.
To made this last night, added minced garlic and a bit of crushed red pepper. Delish!!
So happy you liked it! Thank you for your comment!
I would love to make and take this to a potluck. Do you think it would work? Any suggestions? Thanks so much!
You could serve this at room temperature.