Name: Ravioli with Artichokes, Capers, and Spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound Spinach Ricotta Ravioli; 12 ounces artichoke hearts (frozen, thawed, and chopped); ¼ cup sun-dried tomatoes (chopped); 3 tablespoons capers (drained); 2 cups spinach (fresh, washed and stem removed); 1 tablespoon olive oil (+ more as needed); ¼ cup Parmigiano cheese (shredded); Salt and pepper to taste

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Introduction

This ravioli dish combines delicate spinach and ricotta-filled pasta with a flavorful blend of artichokes, capers, and sun-dried tomatoes. It’s a quick and satisfying meal that highlights fresh greens and bold, savory accents.

A white bowl holds a dish of three large, square ravioli with scalloped edges, each ravioli pale yellow with a slightly glossy texture. Scattered on and around the ravioli are dark green wilted spinach leaves, chunks of light tan artichoke hearts, and small pieces of sun-dried tomatoes in a deep red color. The dish also has small green capers and bits of translucent cooked onion mixed throughout. The white bowl contrasts with the colorful ingredients, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Spinach Ricotta Ravioli
12 ounces artichoke hearts (frozen, thawed, and chopped)
¼ cup sun-dried tomatoes (chopped)
3 tablespoons capers (drained)
2 cups spinach (fresh, washed, and stem removed)
1 tablespoon olive oil (plus more as needed)
¼ cup Parmigiano cheese (shredded)
Salt and pepper to taste
Olive oil for cooking

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the ravioli until al dente according to package instructions. Drain and set aside.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped artichoke hearts, sun-dried tomatoes, and capers. Cook, stirring occasionally, for about 2 minutes to blend the flavors.
Step 3: Add the fresh spinach to the skillet. Cook, stirring, until the spinach wilts completely, about 2 to 3 minutes.
Step 4: Gently add the cooked ravioli to the skillet. Drizzle with 1 tablespoon of olive oil and toss carefully to coat everything evenly. Season with salt and pepper to taste.
Step 5: Divide the ravioli mixture among four plates and sprinkle each serving with shredded Parmigiano cheese. Serve immediately while hot.

Tips & Variations

For a richer flavor, add a splash of white wine when cooking the artichokes and capers.
Use fresh sun-dried tomatoes packed in oil for a more intense taste; if using dry, rehydrate them in warm water first.
Try adding a pinch of red chili flakes for a subtle heat boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the ravioli in a skillet with a splash of olive oil over low heat to prevent sticking and maintain texture. Avoid microwaving to keep the pasta tender.

How to Serve

A close-up view of ravioli pasta served in a white bowl, showing about four to five ravioli pieces on top. Each ravioli is yellow with a soft, slightly shiny texture, topped with small white shredded cheese bits. Around and between the ravioli are dark green spinach leaves that look wilted and tender, with light beige artichoke slices scattered throughout, some pieces cut into small chunks. There are also small pieces of reddish sun-dried tomatoes dotted across the dish, and tiny green capers adding texture. The arrangement is natural and slightly messy, emphasizing the fresh ingredients on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli works well. Adjust cooking time slightly as fresh ravioli usually cooks faster—typically 2 to 3 minutes or until they float to the surface.

What can I substitute for spinach ricotta ravioli?

You can use other filled pasta such as cheese ravioli, mushroom ravioli, or even tortellini. Just keep cooking times in mind and adjust accordingly.