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

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This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is a vibrant, Mediterranean-inspired dish that transforms store-bought ravioli into a flavorful, elegant meal. Bursting with briny, tangy, and savory ingredients, it’s ready in just 20 minutes.

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

Instructions

  1. Cook ravioli according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sauté garlic for 30 seconds until fragrant, then add artichokes, sun-dried tomatoes, and capers. Cook for 2–3 minutes, stirring occasionally.
  4. Add spinach and cook until just wilted.
  5. Add cooked ravioli to the skillet, tossing gently to combine. Add a splash of reserved pasta water if needed to loosen the sauce.
  6. Season with salt, pepper, and red pepper flakes (if using).
  7. Top with grated Parmesan and garnish with fresh basil or parsley before serving.

Notes

  • Use tortellini or mushroom ravioli for a variation.
  • Add grilled chicken or shrimp for added protein.
  • A splash of heavy cream or half-and-half makes a creamy version.
  • To make vegan, use vegan ravioli and skip the Parmesan or use a plant-based alternative.
  • Dry sun-dried tomatoes can be used if soaked in hot water first.

Nutrition

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