Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is one of those rare weeknight recipes that feels both incredibly comforting and completely satisfying. At Recipes by Sylvia, our kitchen philosophy is rooted in heart, heritage, and wholesome meals that come together beautifully — even when time is tight. This Mediterranean-inspired dish captures that spirit in under 20 minutes.
Cheese-filled ravioli are tossed with sweet sun-dried tomatoes, briny artichokes, buttery pine nuts, and vibrant spinach, all pulled together in a garlicky olive oil base and finished with a generous sprinkle of Parmesan. It’s easy, hearty, and full of flavor — and yes, even picky eaters tend to go back for seconds.
If you love recipes that are as cozy as they are crave-worthy, you’re in the right place. And while you’re here, don’t forget to subscribe to Recipes by Sylvia so you never miss a family-favorite dish or fresh dinner idea again.
The Story & Intro
A Taste of My Mediterranean Roots
Growing up in a Mediterranean-influenced household, dinnertime was more than just a meal — it was our daily reunion, a delicious pause amid the busyness of life. Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes was a dish my mom threw together on busy Wednesdays between soccer practice and piano recitals. I still remember the aroma that greeted me when I walked into the kitchen: garlicky olive oil, tangy tomatoes, and something warm and nutty from toasted pine nuts.
As the founder of Recipes by Sylvia, I’m proud to share meals that come from a place of real-life experience — flavorful dishes that don’t require hours in the kitchen, but still feel deeply nourishing. This ravioli dish is one of our most requested recipes at home and has become a fan favorite among readers looking for something that’s both fast and fabulous.
Whether you’re a busy parent like me or simply someone craving a quick pasta fix, this recipe hits the sweet spot: minimal ingredients, maximum satisfaction.
Why This Recipe Belongs in Your Weekly Rotation
This ravioli is a Mediterranean dream on a plate. The sun-dried tomatoes provide rich depth and a touch of sweetness, while the artichokes bring a tangy brightness that cuts through the cheese-stuffed pasta. A mountain of spinach melts into the warmth of the skillet, and toasted pine nuts add crunch in all the right places.
What I love most? It’s adaptable. You can use spinach ravioli, mushroom, or even lobster if you’re feeling fancy. Craving more richness? Stir in a spoonful of ricotta or mascarpone.
If you’ve already fallen for our Greek Salad (Traditional Horiatiki Recipe) or enjoyed the creamy depth of our Tuscan Orzo Recipe, you’ll appreciate how this ravioli brings those same sun-kissed flavors to a quick and satisfying dinner.
Ingredients & Preparation
Everything You Need for Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
The beauty of Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is how effortlessly it all comes together with just a handful of ingredients — most of which you probably already have on hand. At Recipes by Sylvia, we believe simple ingredients can create extraordinary meals. This recipe is proof.
Here’s what goes into the skillet to make the magic happen:
| Ingredient | Amount | Notes |
|---|---|---|
| Cheese Ravioli | 20 oz | Use your favorite; cheese is classic |
| Olive Oil | 2 tbsp | Go with extra virgin for bold flavor |
| Sun-Dried Tomatoes | ¼ cup, chopped | Oil-packed work best |
| Marinated Artichoke Hearts | ¼ cup, chopped | Drained, slightly chopped |
| Pine Nuts | 2 tbsp | Toast lightly for best texture and aroma |
| Baby Spinach | 5 cups | Fresh preferred; it wilts quickly and evenly |
| Italian Seasoning | ¾ tsp | A blend of basil, oregano, thyme works well |
| Salt and Pepper | To taste | Start light, taste, and adjust |
| Parmesan Cheese | ⅓ cup, grated | Fresh is key for melting and flavor |
Every ingredient in this dish has a purpose: the sun-dried tomatoes add sweetness and chew; artichokes bring a punchy, briny contrast; spinach offers freshness and color; and pine nuts provide just enough crunch to keep each bite interesting.
Tools, Substitutions & Tips
You don’t need any fancy gadgets here — just a large pot to boil the ravioli and a deep skillet to sauté the veggies. A pasta spider or slotted spoon helps transfer the ravioli without losing that precious pasta water, which adds body to the pan sauce.
No pine nuts? Try chopped almonds or walnuts. Want a vegan version? Swap in plant-based ravioli and skip the cheese, or use a vegan Parmesan alternative.
And if you’re craving more Mediterranean comfort foods, try our Lemon Ricotta and Spinach Pasta — it’s creamy, vibrant, and equally easy. Or serve this dish alongside our Mediterranean Baked Feta with Pita for a light but satisfying spread.
Cooking Instructions & Tips
How to Cook Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes – Step by Step
Making Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is all about building flavor quickly and confidently. Here’s how to get this on the table in just 20 minutes, without rushing or sacrificing taste.
Step 1: Boil the Ravioli
Bring a large pot of salted water to a boil. Add your cheese ravioli and cook according to package directions — usually about 4–5 minutes. Fresh or refrigerated ravioli tend to cook faster than frozen. Stir gently so they don’t stick or tear.
Step 2: Start the Skillet
While the ravioli cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes, marinated artichokes, and pine nuts. Sauté for about 2–3 minutes, just until the pine nuts begin to turn golden and fragrant.
Step 3: Wilt the Spinach
Toss in the 5 cups of fresh baby spinach. Stir gently and let it wilt down — this should take just 1–2 minutes. If it seems like too much spinach at first, don’t worry — it will shrink as it cooks.
Step 4: Combine and Season
Drain the ravioli and transfer them straight into the skillet. Toss everything together gently to coat the ravioli without tearing them. Add Italian seasoning, salt, and pepper to taste.
Step 5: Finish with Cheese
Turn off the heat and sprinkle the grated Parmesan over the top. Serve warm, with extra cheese on the side if desired.
Smart Tips for the Best Results
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Don’t overcook the ravioli: It should be tender but still hold its shape.
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Use pasta water if needed: A spoonful can loosen the skillet sauce if it’s too thick.
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Toast your pine nuts first: Even just 30 seconds in a dry pan makes a world of difference.
Want to keep the Mediterranean flavors going? Pair this dish with our zesty Greek Chicken Kabobs with Tzatziki or a chilled Orzo Pasta Salad with Feta for a meal everyone will rave about.
Cooking Instructions & Tips (Revised)
How to Cook Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes – Step by Step
Cooking Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is a breeze. Let’s walk through it step-by-step so dinner hits the table fast and full of flavor.
Step 1: Boil the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli according to the package — usually 4–5 minutes. Gently stir so they don’t stick together or break.
Step 2: Sauté the Veggies
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium. Add chopped sun-dried tomatoes, marinated artichokes, and pine nuts. Stir for 2–3 minutes, just until everything softens and the pine nuts begin to toast.
Step 3: Add the Spinach
Toss in the spinach. Stir gently and let it wilt down — about 1–2 minutes. Don’t worry if it seems like a lot; it shrinks beautifully.
Step 4: Mix It All Together
Using a slotted spoon or pasta spider, transfer the cooked ravioli directly to the skillet. Toss gently to coat. Add Italian seasoning, salt, and pepper to taste.
Step 5: Top with Cheese and Serve
Sprinkle with grated Parmesan. Give everything a final toss and plate it hot.
Flavor-Boosting Tips
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Don’t overcook ravioli — it should hold its shape.
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Add a splash of pasta water if the pan feels dry.
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Toast your pine nuts in advance for deeper flavor.
This pairs perfectly with a fresh side like our Mediterranean Chickpea Salad or even the warm, cozy Mediterranean Chicken and Orzo — both are perfect companions for a flavorful family-style dinner.
Serving, Storing & Pairing
How to Serve Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
Serving Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is as joyful as making it. This is a dish that’s elegant enough for guests but unfussy enough for a Tuesday night. The golden rule? Serve it hot, straight from the skillet, so the ravioli is tender and the Parmesan melts into every bite.
I often plate it in shallow bowls so the olive oil and veggie mix can cradle the pasta. For garnish, I recommend a final dusting of Parmesan, a crack of black pepper, and maybe a small drizzle of the oil from your sun-dried tomato jar — it’s liquid gold.
If you’re setting a full table, pair this dish with a crusty bread like our Rustic Bread with Whipped Ricotta and Honey Roasted Strawberries — the savory-sweet contrast is surprisingly delightful. Or go classic and serve with a chilled starter like this Easy Asian Cucumber Salad to refresh the palate.
For wine lovers: A crisp Pinot Grigio or Sauvignon Blanc brings out the brightness of the artichokes and balances the richness of the ravioli.
How to Store and Reheat Without Losing Flavor
If you’re lucky enough to have leftovers, this ravioli reheats like a dream. Store it in an airtight container in the fridge for up to 3 days.
To reheat:
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In a skillet: Add a splash of water or broth and heat over medium until warmed through.
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In the microwave: Cover with a damp paper towel and reheat in 30-second bursts.
Avoid the oven or it may dry out the pasta. And always give it a quick toss before serving to redistribute the olive oil and flavor.
Tip: Leftover ravioli is amazing tossed into a soup or transformed into a next-day pasta bake with a few mozzarella shreds on top.
Frequently Asked Questions (FAQ)
1. Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw and squeeze out all the water before adding it to the skillet. About 10 ounces of frozen spinach works well as a swap for the 5 cups of fresh.
2. What ravioli flavor works best?
Cheese ravioli is classic, but feel free to try mushroom, spinach and ricotta, or even butternut squash for a fall twist. The creamy flavors pair well with the tangy sun-dried tomatoes and artichokes.
3. How do I toast pine nuts without burning them?
Use a dry skillet over medium-low heat. Stir constantly and toast for about 2 minutes until lightly golden and fragrant. They burn fast, so don’t walk away!
4. Is this recipe vegetarian?
Yes — as long as your ravioli and Parmesan are vegetarian-friendly (some contain animal rennet). Always check the label if needed.
5. Can I make this gluten-free?
Absolutely. Just use gluten-free ravioli, which are widely available in many supermarkets and specialty food stores.
6. Will this dish taste oily if I use oil-packed sun-dried tomatoes?
Not at all! That oil adds rich flavor. If you’re worried, simply pat the tomatoes dry before chopping or adjust the olive oil slightly in the skillet.
Conclusion
There’s something magical about meals that come together effortlessly but feel deeply satisfying. Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is exactly that kind of dish — quick, colorful, and overflowing with Mediterranean charm.
Whether it’s a cozy weeknight dinner or a table full of friends, this recipe brings a taste of comfort and celebration. It’s easy to make your own, too. You can mix in your favorite ravioli flavors, try a handful of fresh herbs, or keep it just as it is — warm, cheesy, and unforgettable.
If you enjoyed this recipe, you might also love our Mediterranean Lemon Chicken with Artichokes & Olives or the creamy indulgence of Spinach Artichoke Chicken Casserole — both pair perfectly with the same Mediterranean mood.
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Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
- Total Time: 20
- Yield: 4 servings
- Diet: Vegetarian
Description
Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is a quick and flavorful 20-minute dinner made with cheese ravioli, Mediterranean vegetables, and Parmesan. It’s a warm, comforting, and family-friendly meal that comes together with ease.
Ingredients
• 20 oz cheese ravioli (any flavor)
• 2 tablespoons olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup marinated artichoke hearts, chopped
• 2 tablespoons pine nuts
• 5 cups baby spinach
• 3/4 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese
Instructions
1. Bring a pot of salted water to a boil and cook the ravioli according to package instructions.
2. Meanwhile, heat olive oil in a large skillet over medium heat.
3. Add the chopped sun-dried tomatoes, artichokes, and pine nuts. Sauté for 2–3 minutes.
4. Add the baby spinach and stir until wilted, about 1–2 minutes.
5. Drain the ravioli and transfer directly into the skillet with the vegetables.
6. Sprinkle Italian seasoning, salt, and pepper over the mixture and gently toss to combine.
7. Turn off the heat and sprinkle Parmesan cheese on top.
8. Serve warm, with additional Parmesan if desired.
Notes
– Use spinach or mushroom ravioli as a variation.
– Frozen spinach can be substituted for fresh — just thaw and squeeze out moisture.
– Swap pine nuts for chopped walnuts or almonds if needed.
– Pasta water can be used to loosen the sauce if it feels dry.
– Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 10
- Cook Time: 10
- Method: Skillet
- Cuisine: Italian