Ravioli with Artichokes, Capers, and Spinach Recipe
A delicious and vibrant ravioli dish featuring tender spinach ricotta ravioli tossed with sautéed artichoke hearts, sun-dried tomatoes, capers, and fresh spinach, finished with a sprinkle of Parmigiano cheese. This quick and easy skillet meal combines Mediterranean flavors for a satisfying vegetarian dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 pound Spinach Ricotta Ravioli
Vegetables and Flavorings
- 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)
Oils and Cheese
- 1 tablespoon olive oil (+ more as needed)
- ¼ cup Parmigiano cheese (shredded)
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the spinach ricotta ravioli and cook until they are al dente, following the package directions, usually about 3-4 minutes. Drain the ravioli carefully.
- Sauté Artichokes and Flavorings: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped artichoke hearts, chopped sun-dried tomatoes, and drained capers. Cook for about 2 minutes, stirring occasionally, to develop their flavors.
- Wilt the Spinach: Add the fresh spinach to the skillet with the other ingredients. Continue cooking, stirring frequently, until the spinach is fully wilted and tender, about 2-3 minutes.
- Toss with Ravioli: Gently add the drained ravioli to the skillet. Drizzle 1 tablespoon of olive oil evenly over the pasta and ingredients to coat everything well. Toss carefully to combine and heat through for a minute.
- Serve and Garnish: Divide the ravioli mixture among four plates or bowls. Sprinkle the shredded Parmigiano cheese over the top of each serving and season with salt and pepper to taste. Serve hot for a comforting meal.
Notes
- You can substitute fresh artichoke hearts if preferred—just chop them finely.
- Use a good-quality sun-dried tomato packed in oil for richer flavor.
- Adjust salt carefully since capers and Parmigiano cheese add saltiness.
- For a vegan option, substitute vegan ravioli and skip the cheese or use vegan cheese.
- Serve with a light green salad or crusty bread to complete the meal.
Keywords: ravioli recipe, artichoke pasta, spinach ricotta ravioli, vegetarian Italian dish, quick pasta dinner
