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.

ravioli with asparagus hearts, capers, sun-dried tomatoes, spinach

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.

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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.

Whichever direction you choose to go, this dish will become your family staples on busy school nights.

This recipe takes less than 30 minutes from beginning to end.

Ravioli, Artichokes hearts, sun dried tomatoes, capers and spinach

Here are a few helpful tips for the ingredients needed to make this delicious ravioli pasta with artichoke hearts

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.

Ravioli wioth artichokes hearts, capers, sun dried tomatoes, spinach

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

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07/03/2025 02:06 pm GMT

Cooking tips and step-by-step instructions to create this excellent Ravioli with artichoke hearts, Capers, Sun-Dried Tomatoes, 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.

ravioli with asparagus hearts, capers, sun-dried tomatoes, spinach

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.

If you enjoy this dish, check out these flavorful recipes:

Zucchini Provolone Pasta

Roasted Tomato Risotto

Jalapeno Burgers – A must try recipe

Ravioli With Mushrooms and Cream

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Ravioli with Artichokes, Capers, and Spinach Recipe

5 from 12 votes
ravioli with asparagus hearts, capers, sun-dried tomatoes, spinach
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Giangi Townsend
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.
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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

Calories: 454kcal | Carbohydrates: 51g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 1311mg | Potassium: 319mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1515IU | Vitamin C: 7mg | Calcium: 258mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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