Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is one of those dishes that manages to feel both indulgent and refreshingly light at the same time. With tender cheese-filled ravioli tossed in a skillet of garlicky olive oil, tangy capers, sweet sun-dried tomatoes, and sautéed artichoke hearts, every bite bursts with Mediterranean flavor. It’s a vibrant, vegetarian pasta that comes together in under 30 minutes—perfect for busy weeknights or casual dinner guests.
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A Mediterranean Twist I’ll Make Again and Again
A dish born from “what’s in the pantry?”
The first time I made this Italian Ravioli, I was standing in my kitchen on a Thursday evening, craving something comforting but not heavy. I glanced through the fridge and spotted a half-used jar of capers, a handful of spinach leaves, and a lone packet of cheese ravioli. The idea struck—let’s toss it all into one skillet. What came out of that impromptu moment was a dish I’ve now made dozens of times.
It reminded me of summer dinners in the backyard with my Nonna, who believed in using what you have and letting bold ingredients speak for themselves. The addition of sun-dried tomatoes brought a pop of color and sweetness, while the capers added a briny contrast that kept each bite interesting.
Why this recipe stands out
What makes this Italian Ravioli truly shine is how quickly it comes together while delivering restaurant-level flavor. It doesn’t rely on cream or a heavy sauce. Instead, it leans on olive oil, garlic, and the natural juices from the vegetables. Plus, it’s endlessly adaptable.
For another variation that celebrates this same trio of Italian ingredients, check out this ravioli with spinach, sun-dried tomatoes, and artichokes. And if you’re looking to bring that ricotta-spinach combo into new territory, these creamy stuffed sweet potatoes are surprisingly satisfying.
Ingredients & Substitutions for Italian Ravioli
Let’s break it down
Here’s what you’ll need to bring this vibrant pasta together:
| Ingredient | Amount | Notes |
|---|---|---|
| Cheese or pesto ravioli | 8 oz | Fresh or frozen, cooked al dente |
| Olive oil | 3 tbsp | Divided |
| Sun-dried tomatoes | ¼ cup | Chopped, oil-packed for best flavor |
| Artichoke hearts | 1 cup | Canned or frozen, chopped |
| Garlic cloves | 4 | Freshly minced |
| Capers | 3 tbsp | Drained |
| Italian seasoning | ½ tsp | Or dried oregano + basil |
| Fresh spinach | 2 cups | Washed and trimmed |
| Parmesan cheese | ¼ cup | Freshly shredded |
This base recipe is gluten-free if you choose appropriate ravioli and also vegetarian, making it a perfect weeknight option for many.
If you have leftover spinach, I recommend using it in this flavorful Greek spinach pie. And if artichokes are your thing, these cheesy stuffed artichoke bottoms are downright addictive.
Tools that help
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Large non-stick skillet
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Colander
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Rubber spatula
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Sharp knife for garlic and herbs
If you don’t have capers, olives make a great briny swap. You can also toss in pine nuts or swap the Parmesan for Pecorino for a sharper finish.
How to Make It: Step-by-Step Guide
From stovetop to plate in 20 minutes
Here’s how to whip up this delicious Italian Ravioli meal:
1. Cook the ravioli
Bring a pot of salted water to a boil. Cook ravioli according to package directions until just al dente. Drain and set aside.
2. Sauté the veggies
In a large skillet over medium heat, warm 2 tablespoons olive oil. Add garlic, chopped artichokes, sun-dried tomatoes, capers, and Italian seasoning. Sauté for about 2–3 minutes, stirring occasionally.
3. Add spinach
Toss in fresh spinach and stir until wilted—this takes 1–2 minutes.
4. Combine everything
Reduce heat to medium-low. Gently fold in the ravioli and remaining olive oil. Toss to coat the pasta evenly with the veggies and oil. Adjust seasoning if needed.
5. Finish and serve
Top with Parmesan cheese and a final grind of black pepper. Serve warm.
For another effortless skillet pasta dish with similar flavors, don’t miss this Parmesan Spinach Mushroom Skillet or this garlic spinach spaghetti that’s always a hit in my house.
Serving, Storing & Pairing Tips
What to pair it with
This Italian Ravioli is satisfying enough on its own, but here are some favorites to round out the meal:
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A simple arugula salad with lemon vinaigrette
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Garlic bread or crusty focaccia
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A crisp glass of white wine like Pinot Grigio
It also works beautifully as part of a bigger pasta night with dishes like Italian Tortellini Salad or this bold-flavored baked feta with sun-dried tomatoes.
How to store leftovers
Let everything cool to room temperature before transferring to an airtight container. This pasta keeps well in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of olive oil.
Avoid freezing, as ravioli can get mushy when thawed.
FAQs
What kind of ravioli works best?
Cheese or pesto-stuffed ravioli pair beautifully with the Mediterranean ingredients here. Avoid heavy meat-filled versions.
Can I use jarred artichokes?
Yes! Just drain and pat them dry before chopping.
Are there dairy-free substitutions?
Yes. Use dairy-free ravioli and omit Parmesan or swap with nutritional yeast for a cheesy touch.
How can I make this spicy?
Add red pepper flakes while sautéing the garlic or finish with chili oil.
Do I have to use fresh spinach?
Frozen spinach works, but be sure to drain and squeeze out excess water.
Final Thoughts
If you love pasta that feels indulgent but isn’t drowning in sauce, this Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes might just become a staple. It’s a colorful, veggie-packed way to serve up a Mediterranean twist any night of the week.
And if this dish spoke to you, you’ll also love our creamy Ravioli with Spinach and Artichokes or the always-satisfying Baked Feta with Olives.
Tried this recipe? I’d love to hear how it turned out! Leave a rating, drop a comment below, and don’t forget to share it on Pinterest — tag us at Recipes by Sylvia on Pinterest!
Print
Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
- Total Time: 20
- Yield: 4 servings
Description
Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is a vibrant Mediterranean-style pasta dinner loaded with bold flavors and wholesome vegetables.
Ingredients
• 8 oz ravioli (cheese ravioli or pesto ravioli)
• 2 tablespoons olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup artichoke hearts, chopped
• 4 cloves garlic, minced
• 3 tablespoons capers, drained
• 1/2 teaspoon Italian seasoning
• 2 cups fresh spinach
• 1 tablespoon olive oil (plus more if desired)
• 1/4 cup Parmesan cheese, shredded
Instructions
1. Cook ravioli according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat.
3. Add chopped sun-dried tomatoes, artichokes, minced garlic, capers, and Italian seasoning. Sauté for 2–3 minutes.
4. Add spinach and cook until wilted.
5. Reduce heat to medium-low. Add ravioli and 1 tablespoon olive oil to skillet. Toss to combine.
6. Taste and adjust seasoning if needed. Serve with shredded Parmesan cheese on top.
Notes
– Use jarred or canned artichokes for convenience—just drain them well.
– For a spicy kick, add crushed red pepper flakes.
– This dish is best enjoyed fresh and not ideal for freezing.
– Try swapping Parmesan with Pecorino for a sharper flavor.
– Add cherry tomatoes or mushrooms for extra vegetables.
- Prep Time: 10
- Cook Time: 10
- Method: Skillet
- Cuisine: Italian