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

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Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 30 minutes, it’s ideal for busy weeknights.
  • Versatile: Works with any type of store-bought or homemade ravioli, allowing you to customize to your taste.
  • Flavorful: The combination of sun-dried tomatoes, artichokes, capers, and garlic sautéed in olive oil creates a rich and savory sauce that elevates the dish.
  • Nutritious: Packed with vegetables and greens, it’s a wholesome meal that doesn’t require any meat to be satisfying.

Ingredients

  • 8 oz ravioli (cheese or pesto-stuffed)
  • 2 tablespoons olive oil
  • ¼ cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons capers, drained
  • ½ teaspoon Italian seasoning
  • 2 cups fresh spinach
  • ¼ cup Parmesan cheese, shredded

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the Ravioli: Prepare the ravioli according to the package instructions until al dente. Drain and set aside.
  2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped sun-dried tomatoes, artichoke hearts, minced garlic, capers, and Italian seasoning. Sauté for about 2 minutes.
  3. Add Spinach: Stir in the fresh spinach and continue cooking until it wilts.
  4. Combine Ravioli and Vegetables: Reduce the heat to medium-low. Add the cooked ravioli to the skillet along with an additional tablespoon of olive oil. Gently stir to combine and heat through.
  5. Serve: Transfer to serving plates and sprinkle with shredded Parmesan cheese.

Servings and Timing

  • Servings: This recipe serves 4 people.
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Variations

  • Protein Addition: Incorporate grilled chicken or shrimp for added protein.
  • Different Greens: Substitute spinach with kale or arugula for a different flavor profile.
  • Vegan Option: Use vegan ravioli and omit the Parmesan cheese, or replace it with a plant-based alternative.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking. Alternatively, microwave on medium power until heated through.

FAQs

What type of ravioli works best for this recipe?

You can use any store-bought or homemade ravioli, such as cheese, pesto, or vegetable-stuffed varieties.

Can I use frozen spinach instead of fresh?

Yes, thaw and drain the frozen spinach thoroughly before adding it to the skillet.

How can I make this dish gluten-free?

Use gluten-free ravioli available in many grocery stores.

What can I substitute for artichoke hearts?

Hearts of palm or sautéed mushrooms can be good alternatives.

Is this recipe suitable for meal prep?

Yes, you can prepare it ahead and store it in the refrigerator for up to 3 days.

Can I add other vegetables to this dish?

Absolutely, bell peppers or zucchini would complement the flavors well.

How do I prevent the ravioli from sticking together?

Toss the cooked ravioli with a little olive oil to prevent sticking.

What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the Mediterranean flavors.

Can I use marinated sun-dried tomatoes?

Yes, just be sure to drain the excess oil before adding them to the skillet.

How can I make this dish spicier?

Add red pepper flakes or a dash of hot sauce to the sautéed vegetables.

Conclusion

This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is a versatile and flavorful dish that’s easy to prepare and sure to impress. Whether you’re looking for a quick weeknight meal or a dish to delight guests, this recipe is a winner.

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

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Savor the vibrant flavors of Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes. This quick and easy Mediterranean-inspired dish is perfect for busy weeknights, offering a rich, savory sauce paired with tender ravioli. Ready in just 30 minutes, it’s a satisfying meatless meal everyone will love.

 

Ingredients

  • 8 oz ravioli (cheese or pesto-stuffed)
  • 2 tablespoons olive oil
  • ¼ cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons capers, drained
  • ½ teaspoon Italian seasoning
  • 2 cups fresh spinach
  • ¼ cup Parmesan cheese, shredded

Instructions

  • Cook the Ravioli: Prepare the ravioli according to package instructions until al dente. Drain and set aside.
  • Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sun-dried tomatoes, artichoke hearts, garlic, capers, and Italian seasoning. Sauté for about 2 minutes.
  • Add Spinach: Stir in the spinach and cook until wilted.
  • Combine Ravioli and Vegetables: Reduce heat to medium-low. Add cooked ravioli to the skillet with 1 tablespoon olive oil. Stir gently to combine and heat through.
  • Serve: Plate the dish and sprinkle with Parmesan cheese before serving.

Notes

  • To make it vegan, use vegan ravioli and Parmesan substitutes.
  • For added protein, incorporate grilled chicken or shrimp.
  • Store leftovers in the fridge for up to 3 days in an airtight container.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

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