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Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes

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This Italian Ravioli recipe is an easy, meatless dinner packed with Mediterranean flavor. Sautéed spinach, artichokes, capers, and sun-dried tomatoes create a light and savory garlic-infused sauce that coats tender cheese ravioli for a satisfying vegetarian meal. Perfect for weeknights or casual gatherings, this 30-minute skillet pasta is simple, vibrant, and full of bold taste.

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

Instructions

  1. Cook ravioli according to package directions. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sun-dried tomatoes, artichokes, capers, garlic, and Italian seasoning. Sauté for 2 minutes until fragrant.
  3. Add fresh spinach and cook, stirring, until wilted (about 1–2 minutes).
  4. Reduce heat to medium-low. Add cooked ravioli and remaining 1 tablespoon olive oil. Gently toss everything together until evenly coated.
  5. Sprinkle with shredded Parmesan and serve warm.

Notes

  • Oil-packed sun-dried tomatoes provide the most flavor and help coat the pasta beautifully.
  • Taste before adding extra salt—capers and Parmesan offer plenty of natural saltiness.
  • Works well with any type of stuffed ravioli, including mushroom or butternut squash.
  • Add red pepper flakes for a spicy kick or sautéed mushrooms for more umami.
  • Easily made vegan by skipping the Parmesan or using a plant-based alternative.

Nutrition

Find it online: https://cookedbymaya.com/italian-ravioli-with-spinach-artichokes-capers-and-sun-dried-tomatoes/