Ravioli with artichoke hearts, capers, sun-dried tomatoes, spinach. Do I get a Yummy!!
A meatless meal that will keep you coming back for more. A savory Italian recipe that has all the savory flavors of summer. Not to mention quick and easy to prepare.
Recipe Overview: Ravioli with Artichokes, Capers and Spinach
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 4 people
- Cook Method: Stovetop
- Flavor & Texture: Tender ravioli with savory artichokes, tangy capers, sun-dried tomatoes, and fresh spinach.
- Difficulty: Easy.
- Why this Recipe? Ready in just 10 minutes, this quick meatless ravioli dinner is full of flavor and requires very little prep. It is perfect for busy weeknights when you want something satisfying, fresh, and delicious on the table fast.
This wonderfu dish will be ready in less than 15 minutes as fresh pasta cooks faster. The perfect dish for those crazy nights where time is not on your side.
Besides, you will bring an amazing dish, rich in flavor and taste to your dinner table.
Pasta is in books, is the ultimate comfort food. Ready in a few minutes and you can create so many wonderful dishes with little ingredients.
In this Article
Ravioli
The wonderful thing about this dish is that you can use any ravioli filling that you wish.
Our stores abound on either fresh or frozen ravioli. The choice is yours.
Spinach ricotta, are the most frequently found.
I selected Spinach Ricotta. However, four cheese, chicken, mushrooms, and ham are also great choices.
During the holidays, the butternut squash ravioli, are just divine and perfect with this recipe as well.
Or you can even make your own homemade version of ravioli. If you need a recipe to start, you can use my version of Ravioli with meat, cheese, and spinach that has been posted on this blog.
For a richer version, try my creamy mushroom ravioli recipe, where lobster ravioli is served with a silky mushroom cream sauce.
Whichever direction you choose to go, this dish will become your family staple on busy school nights.
This recipe takes less than 30 minutes from beginning to end.
Key Ingredients
This is a quick introduction, and as you can see, the list of ingredients is short and includes essentials you may already have in your pantry. Please read the recipe for complete instructions.
Spinach Ricotta ravioli – Any fresh or frozen ravioli will work beautifully
Artichokes hearts – I use frozen artichokes. It is not necessary to completely defrost them.
Sun-Dried tomatoes – stored under olive oil that i drain and chop
Capers – They add a touch of saltiness to your dish. Make sure you rinse them well. I prefer the one preserved under sea salt as they keep their natural flavor and are crunchier to the bite. Either way, you want to rinse them well.
Fresh spinach – stems removed and washed.
Parmigiano cheese – use a microplane to grate over them as a finishing touch. The more the better as the add so much flavor to this dish.
Equipment Needed
I only recommend what I use and love
Large pot to cook your ravioli
Chef’s knife to do all the chopping necessary for the artichoke hearts, sun-dried tomatoes, and spinach.
Microplane grater to grate the parmesan cheese
Colander to drain teh ravioli
Large skillet to hold the vegetables and the ravioli
Mixing cooking tools Wook is my choice as well as silicone
Serving plates I always love to serve my food in white dishes as the dish will not take away from the attention to your beautiful dish
How to make Ravioli with artichoke hearts, Capers, Sun-Dried Tomatoes, and spinach
- Start by bringing a large pot of salted water to a boil and then cook the ravioli one minute under the required time
- Meanwhile, assemble all the vegetables and sautee them in oil very quickly.
- As soon as the ravioli are done, drain them and add them to the skillet with the vegetables. Make sure you are using a large skillet to fit them with ease.
- Do not forget to shred lots of parmesan cheese over it. A great adults and kids recipe.
I used frozen artichokes, and if they do not defrost completely prior to cooking, it is ok.
Substitutions
You can substitute the spinach with the kale, which you will have chopped fine prior to adding it to the skillet.
Asparagus sliced in third and cooked the last minute in boiling water pasta, making a great variation.
Nothing like fresh tomatoes if you have those on hand and not the sun-dried tomatoes. cook them a bit longer and check for the seasoning as you go along.
You may want to add some peas too if your heart desires.
Have fun with this dish.
More Italian Pasta Recipes
If you tried this Ravioli with Artichokes, Capers, and Spinach Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Ravioli with Artichokes, Capers, and Spinach Recipe
Ingredients
- 1 pound Spinach Ricotta Ravioli
- 12 ounces artichokes hearts, frozen, thawed, and chopped
- ¼ cup sun-dried tomatoes, chopped
- 3 tablespoons capers, drained
- 2 cups spinach, fresh washed and stem removed
- 1 tablespoon olive oil, + more
- ¼ cup Parmigiano cheese, shredded
- salt and pepper
- olive oil
Instructions
- Cook the ravioli into salted water until al dente. Drain.
- In a large skillet heat 2 tablespoons olive oil over medium heat. Add chopped artichokes hearts, sun-dried tomatoes, capers and cook for 2 minutes.
- Add fresh spinach to the skillet and continue cooking until spinach wilts.
- Add the ravioli to the skillet and add 1 tablespoon olive oil to cover the ravioli well. Serve hot divided amongst four dishes and sprinkle parmesan cheese over.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Type: Under 45 minutes
Did you make this?
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Art
Delicious!
Giangi Townsend
Thank you, I am happy you enjoyed it.