Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes, Spinach

  • 10 mins total
  • 5 mins prep
  • 5 mins cook
  • serves 4 people

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Ravioli with artichokes hearts, capers, sun-dried tomatoes, and spinach. A meatless meal that will keep you coming back for more.

The wonderful thing about this dish is that you can use any ravioli filling that you wish. I selected Spinach Ricotta, but four cheese, chicken, mushrooms, ham are all great choices too. 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.

Easy to assemble as all the vegetables are sauteed in oil while very quickly, as soon as the ravioli are done, they are added to the vegetables. Make sure you are using a large skillet to fit them with ease. This recipe takes less than 30 minutes from beginning to end.

I used frozen artichokes, and if they do not defrost completely prior to cooking, it is ok. Want to add some peas too if your heart desires.  Have fun with this dish.

Do not forget to shred lots of parmesan cheese over it.

Giangi's Kitchen Signature


Nutrition Facts
Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes and Spinach
Amount Per Serving
Calories 454 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 1311mg57%
Potassium 319mg9%
Carbohydrates 51g17%
Fiber 8g33%
Sugar 7g8%
Protein 21g42%
Vitamin A 1515IU30%
Vitamin C 7mg8%
Calcium 258mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes and Spinach

  • 10 mins total
  • 5 mins prep
  • 5 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 1 pound Spinach Ricotta Ravioli
  • 12 ounces artichokes hearts, 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


  1. Cook ravioli into salted water until al dente. Drain.

  2. 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.

  3. Add fresh spinach to skillet and continue cooking until spinach wilts.

  4. 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.



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