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