Name: Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 (20 oz) package store-bought ravioli (cheese, pesto, spinach, or veggie-filled); 3 tablespoons olive oil, divided; 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed); 1 cup artichoke hearts, chopped; 2 tablespoons capers; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 3 cups fresh spinach; 1/3 cup Parmesan cheese, shredded

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This Italian Ravioli dish is one of those recipes I keep coming back to. It’s quick, full of vibrant Mediterranean flavors, and completely meatless. With sautéed spinach, artichoke hearts, briny capers, and tangy sun-dried tomatoes, it turns simple store-bought ravioli into something restaurant-worthy. All it takes is a skillet, some good olive oil, and 30 minutes.

Why You’ll Love This Recipe

I love how this recipe transforms basic ravioli into a bold, flavorful meal. The sautéed vegetables create a fresh, garlicky sauce that coats the pasta perfectly without needing cream or butter. It’s light but satisfying, ideal for busy weeknights or casual entertaining. And the best part? I can use any ravioli I have on hand—cheese, pesto, spinach—it all works. It’s also a great way to eat more vegetables without even trying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Store-bought ravioli (cheese, pesto, spinach, or veggie-filled)
Olive oil
Sun-dried tomatoes, chopped
Artichoke hearts, chopped
Capers
Garlic, minced
Italian seasoning
Fresh spinach
Parmesan cheese, shredded

Directions

I cook the ravioli according to the package instructions until al dente, then drain and set it aside.
In a large skillet, I heat 2 tablespoons of olive oil over medium heat. I add the sun-dried tomatoes, artichokes, capers, minced garlic, and Italian seasoning, and sauté for about 2 minutes.
I stir in the fresh spinach and cook just until it wilts, stirring frequently.
I lower the heat to medium-low, add the cooked ravioli to the skillet with another tablespoon of olive oil, and gently toss everything together to combine.
Just before serving, I sprinkle with shredded Parmesan cheese and serve it warm.

Servings and timing

This recipe serves 4 and takes about 30 minutes total:

Prep time: 10 minutes
Cook time: 20 minutes

Variations

Ravioli Options: I use pesto ravioli when I want a bold flavor, but cheese- or spinach-filled ravioli are just as good.
Add Protein: I sometimes add grilled chicken, shrimp, or even chickpeas to make it more filling.
Extra Veggies: Sautéed mushrooms, cherry tomatoes, or zucchini work well if I want to bulk up the veggies.
Vegan Version: I skip the Parmesan or use a dairy-free version to keep it plant-based.
Spicy Kick: A pinch of red pepper flakes adds a nice bit of heat to balance the richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of olive oil or water. It helps loosen the pasta and keeps everything moist. I avoid microwaving, as it can make the ravioli a bit rubbery.

FAQs

Can I use frozen ravioli?

Yes, I cook frozen ravioli straight from the freezer according to package directions and then follow the recipe from there.

What kind of sun-dried tomatoes should I use?

I prefer oil-packed sun-dried tomatoes for this recipe—they’re more flavorful and blend well with the olive oil.

Is this dish meant to have a sauce?

Not a traditional sauce—just olive oil, garlic, and the juices from the veggies, which coat the ravioli beautifully without overpowering them.

Can I make this in advance?

Yes, I often prep the sautéed vegetables ahead of time and then just cook the ravioli and combine everything right before serving.

Do I need to add salt?

I usually don’t need much because the capers and Parmesan add enough saltiness. I taste at the end and adjust if needed.

Conclusion

This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is a quick, wholesome dinner that feels elegant and effortless. I love how each bite brings together tangy, savory, and fresh flavors, all layered over tender ravioli. It’s one of those go-to meals I can always count on when I want something meatless, delicious, and full of Mediterranean flair.