Name: Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 (9–12 oz) package fresh or frozen cheese or spinach ravioli; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 cups fresh spinach; 1 cup marinated artichoke hearts, drained and quartered; 1/3 cup sun-dried tomatoes (packed in oil), sliced; 2 tablespoons capers, drained; Salt and black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); Freshly grated Parmesan cheese, for serving; Fresh basil or parsley, chopped, for garnish

Jump to Recipe·Leave a Review

This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is a vibrant, Mediterranean-inspired dish that’s bursting with flavor and comes together in minutes. Tender ravioli are tossed in a garlicky olive oil sauce with tangy artichokes, briny capers, earthy spinach, and sweet sun-dried tomatoes for a pasta dish that feels like a vacation in Italy.

Why You’ll Love This Recipe

I love this recipe because it takes store-bought ravioli and transforms it into something truly special. The combination of flavors is fresh yet savory, with just the right balance of tangy, sweet, and salty. It’s quick enough for a weeknight but elegant enough for guests—and I only need one pan plus a pot of boiling water. Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes

Ingredients

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

Fresh or frozen cheese or spinach ravioli
Olive oil
Garlic, minced
Fresh spinach
Marinated artichoke hearts, drained and quartered
Sun-dried tomatoes (packed in oil), sliced
Capers, drained
Salt and pepper
Red pepper flakes (optional)
Parmesan cheese, for serving
Fresh basil or parsley, for garnish

Directions

I cook the ravioli according to package directions until al dente, reserving about 1/2 cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I sauté the garlic for about 30 seconds until fragrant, then add the artichokes, sun-dried tomatoes, and capers. I cook for 2–3 minutes, stirring occasionally.
I add the spinach and cook until just wilted.
I toss the cooked ravioli into the skillet, adding a splash of reserved pasta water if I need to loosen the sauce.
I season with salt, pepper, and red pepper flakes if I want a little heat.
I finish with freshly grated Parmesan and a sprinkle of basil or parsley before serving.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cooking takes another 10 minutes, so total time is roughly 20 minutes.

Variations

Sometimes I swap the ravioli for tortellini for extra richness. If I want more protein, I add grilled chicken or shrimp. I’ve also made a creamy version by adding a splash of heavy cream or half-and-half before tossing the pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a splash of water or broth. The microwave works too, but the pasta can get softer, so I prefer the stovetop.

FAQs

Can I use dry ravioli?

Yes, but fresh or frozen ravioli cook faster and have a softer texture. If using dry, follow the package cooking time.

Do I have to use oil-packed sun-dried tomatoes?

Oil-packed tomatoes add richness, but I’ve used dry ones after soaking them in hot water for 10 minutes.

What kind of ravioli works best?

I like cheese or spinach ravioli for this recipe, but mushroom or butternut squash ravioli also pair beautifully with the Mediterranean flavors.

Can I make this vegan?

Yes, I use vegan ravioli and skip the Parmesan, or replace it with a plant-based cheese alternative.

Is this dish saucy?

It’s lightly coated in olive oil and the flavors from the ingredients—if I want more sauce, I add extra olive oil or a splash of white wine while cooking.

Conclusion

This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is one of my favorite quick pasta dishes. It’s fresh, colorful, and layered with bold Mediterranean flavors that make every bite exciting. Whether I’m cooking for guests or just myself, this recipe always feels like a little plate of Italy at home.