This post may contain affiliate links. Read my disclosure policy.
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.
Delicious! I made this with cheese and spinach ravioli from Venda Ravioli.com.
I omitted the capers and added Pignoli nuts.
Michelle, spinach and cheese ravioli are a great choice!
The recipe says 8 oz. of ravioli. Is that a typo? 2 oz. of ravioli for each serving doesn't seem right.
Laura, you can certainly use more ravioli if you like. And, you can double the sauce, too.
I tried this with toasted pine nuts! Yum
Excellent, I will make this again for company. I used lemon ricotta ravioli and added Italian sausage.
Lots of great flavor and super easy
Cindy, I love that you added Italian sausage - sounds delicious!
Pine nuts are a great addition!
Girl, this is the best dish ever!!! When we have people over, I make this dish and I never have leftovers! It’s beautiful and delicious without feeling heavy! I actually saw the picture when I was doing a 7 day fast and I couldn’t wait to make it! Lol! Thank you so much for sharing this recipe! ❤️❤️❤️
Robin, this is one of the best and the kindest comments I have ever run across on my website! Thank you for taking the time to share your kind words - it means a lot! 🙂 And sorry for my late reply - I had a really busy Summer making lots of new recipes! 🙂
Took this dish to a friend who isn’t a fan of raviolis so I made it with fettuccine noodles. She loved it.
I bet it was so delicious with fettuccine noodles!
Do you use marinated artichokes or just in water?
Leeana, In this recipe I used roasted artichoke hearts in olive oil - Seggiano brand - I bought them at Whole Foods. Enjoy!
This recipe was so easy and delicious! I definitely will be making it again.
Tracey, Glad you've enjoyed this recipe! Thank you for stopping by and sharing this positive feedback! 🙂
Can I make the sauce a day early then cook ravioli night of dinner
Yes, of course!
Prepared your recipe last night and my husband was asking for it again tonight. It appears my husband really enjoyed this dinner!
He did not think he would like it, he said the flavors were quite unique! And glad he asked for it again tonight! I totally agree…yummy!
Your comment really made my day! I am glad both you and your husband enjoyed this recipe and wanted to have it twice the same week! 🙂
Can't wait to make this on our beach trip! (might do a test run first) Thoughts on adding ground sausage or kielbasa?
Ground sausage or kielbasa would be a delicious addition to this!
Made this tonight and it was delicious! The next time I will save some of the pasta water to add at the end. I might even add some vegetable broth.
Anne, thank you for your comment - glad you liked this dish! Adding a moderate amount of vegetable broth, and then topping with extra shredded cheese sounds delicious!
Hi Julia....looks yummy. Can you come up with vegan ravioli? The actual ravioli filling? Thanks!
I think the easiest solution would be to use store-bought vegan ricotta and mixed it with chopped cooked spinach (drained of any water) and some minced garlic.
So, so good! I doubled it and now wish I had tripled the recipe. Looks and tastes like it took a lot more effort to make than it actually does. Definitely will make this again and again.
So happy you tried this recipe and enjoyed it. Thank you for stopping by and taking the time to share such a positive comment! 🙂
I made this today and the flavor was delicious and easy to make.
I only had really large ravioli so didn't put all of them in. I would suggest using small ones or double the veggies. Thank you for another stellar dish!
Judith, thank you so much for such a positive and enthusiastic comment! 🙂 I am so happy you've enjoyed this recipe and took the time to share this wonderful feedback! 🙂 Great tip about using small ravioli!
Have made this several times and it’s always a hit at our house. If I happen to have some mushrooms in the frig I throw those in too. Very versatile
Georgia, your comment made my day! Glad you've enjoyed this recipe many times! Adding mushrooms is a nice addition!
Hi; this is my first time seeing your recipes and I can’t wait to make this Mediterranean ravioli dish. Can you share if you used sundried tomatoes reconstituted in water or those in oil and gently patted dry? Thanks so much.
HI Suzanne! Here I used sun-dried tomatoes in oil but I drained the oil without putting too much effort into it. Just drain the obvious oil - and if the sun-dried tomatoes have some oil in them - it's fine and even good for this recipe!
What do I use for a sauce? Lemon ? Or what’s ur suggestion
This recipe doesn't really require the sauce because the veggies themselves create enough flavor. However, if you do wish to use the sauce, I would use a small amount of basil pesto + a small amount of heavy cream. Or, use a small amount of sun-dried tomato pesto + a small amount of heavy cream. ENJOY!
Super simple and extremely tasty. I added more spinach because I love it.
Glad you liked it! 🙂 Yes, adding more spinach is always delicious!
Are you using marinated artichokes or plain artichokes from a can?
This recipe looks great, I'm eager to try it. Thank you, Vivian
Hi Vivian! In this recipe I used roasted artichoke hearts in olive oil - Seggiano brand - I bought them at Whole Foods. Enjoy!