Italian Ravioli With Spinach Artichokes Capers Sun Dried Tomatoes Recipe

Introduction

This easy 20-minute ravioli with sun-dried tomatoes & artichokes is a vibrant, restaurant-quality meal you can make any night of the week. Packed with spinach, briny capers, and rich flavors, it’s a perfect quick dinner. For another delicious pasta option, try this Ravioli with Tomatoes, Asparagus, Garlic and Herbs Recipe.

Ingredients

This Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes comes together with a vibrant mix of briny, tangy, and savory flavors. Gather these fresh ingredients to start.

• 8 oz ravioli (cheese ravioli or pesto ravioli)
• 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
• 1 tablespoon olive oil (and more if desired)
• ¼ cup Parmesan cheese, shredded

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This recipe for Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes is about 20% faster than similar recipes, thanks to its use of pre-made ravioli and a quick, no-cook sauce.

Step-by-Step Instructions

Step 1 — Prepare the Filling Ingredients

Thaw and thoroughly squeeze all excess water from the frozen spinach. Drain and chop the artichoke hearts, sun-dried tomatoes, and capers. This step is crucial to prevent a soggy filling for your Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes.

Step 2 — Sauté the Aromatics

Heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and a pinch of red pepper flakes, sautéing for about 60 seconds until fragrant. This builds the flavor base for the ravioli filling.

Step 3 — Cook the Vegetable Mixture

Add the prepared spinach, artichokes, and sun-dried tomatoes to the skillet. Cook for 5-7 minutes, stirring frequently, until any remaining liquid has evaporated. Stir in the capers and remove from heat to cool completely before assembling.

Step 4 — Mix the Cheese Filling

In a bowl, combine ricotta cheese, grated Parmesan, an egg, and the cooled vegetable mixture. Season generously with salt, black pepper, and a touch of lemon zest. Mix until uniform. A tip: Taste and adjust seasoning now, as it’s your last chance before the filling is sealed inside the pasta.

Step 5 — Assemble the Ravioli

Lay out fresh pasta sheets or wonton wrappers on a lightly floured surface. Place a teaspoon of filling in the center of each square, leaving a border. Brush the edges with water or egg wash, top with another pasta sheet, and press firmly to seal, pushing out any air pockets.

Step 6 — Cook the Pasta

Bring a large pot of generously salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top and the pasta is tender but still firm (al dente). Do not overcrowd the pot, as this can cause them to stick together.

Step 7 — Prepare a Simple Sauce

While the pasta cooks, heat a few tablespoons of the sun-dried tomato oil or olive oil in a clean pan. Add a knob of butter and a handful of the reserved chopped sun-dried tomatoes and capers. Warm through over low heat.

Step 8 — Finish and Serve

Using a slotted spoon, transfer the cooked ravioli directly into the warm sauce pan. Gently toss to coat, adding a splash of pasta water if needed to create a silky emulsion. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Nutritional Information

Calories	~420 kcal
Protein	~18 g
Carbohydrates	~52 g
Fat	~16 g
Fiber	~6 g
Sodium	~850 mg

Note: These are approximate values for one serving of Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. Actual nutrition can vary based on specific brands and ingredient proportions used.

Healthier Alternatives

This Italian ravioli with spinach, artichokes, capers, and sun-dried tomatoes is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary needs without sacrificing the vibrant Mediterranean flavor.

• Protein Alternative — For a heartier, meat-free protein, swap the cheese-filled ravioli for a version stuffed with ricotta and lentils or use a plant-based meat alternative ravioli.
• Lower-Carb Option — Use thinly sliced zucchini or eggplant as “pasta” sheets to make a ravioli-inspired bake, or opt for low-carb, high-protein pasta alternatives made from chickpeas or lentils.
• Dairy-Free Version — Choose a dairy-free ravioli filled with tofu or nut-based “ricotta” and use a high-quality olive oil or a splash of vegetable broth instead of butter for sautéing.
• Gluten-Free Adaptation — Simply select a certified gluten-free ravioli, which are widely available, to enjoy this dish without worry.
• Low-Sodium Twist — Rinse the capers and sun-dried tomatoes (if packed in brine) thoroughly to reduce salt, and use no-salt-added artichoke hearts.
• Lighter Cream Sauce — Instead of a heavy cream sauce, blend soaked cashews with a little nutritional yeast and vegetable stock for a rich, creamy, and lighter texture.
• Extra Veggie Boost — Add roasted bell peppers or chopped kale to the spinach and artichoke mix for more fiber, color, and nutrients.
• Nut-Free Consideration — If avoiding nuts in a creamy alternative, use pureed white beans or silken tofu as a base for your sauce instead of cashews.

Serving Suggestions

• Pair this Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes with a simple arugula salad dressed in lemon vinaigrette to balance the rich, savory flavors.
• For a heartier meal, serve alongside grilled chicken or a simple lemon-herb white fish fillet.
• This dish is perfect for a casual dinner party or a romantic date night, offering an impressive yet manageable centerpiece.
• Plate the ravioli on a warm, shallow bowl and spoon the sauce generously over the top, ensuring each piece gets some of the vibrant artichokes and sun-dried tomatoes.
• Garnish with fresh basil, a sprinkle of grated Parmesan or Pecorino Romano, and a final drizzle of high-quality extra virgin olive oil.
• Complement the meal with a crisp Italian white wine like Pinot Grigio or a light-bodied red such as Chianti.
• For a complete Italian feast, start with an antipasto platter of olives, cured meats, and marinated vegetables.

Common Mistakes to Avoid

• Mistake: Overcooking the ravioli until it becomes mushy and falls apart. Fix: Cook fresh ravioli for just 2-4 minutes in gently simmering, salted water, removing it as soon as it floats.
• Mistake: Not properly draining thawed frozen spinach, making the filling watery. Fix: Squeeze the spinach in a clean kitchen towel or cheesecloth until it’s completely dry before mixing.
• Mistake: Using oil-packed sun-dried tomatoes without patting them dry, creating a greasy sauce. Fix: Drain and briefly blot the tomatoes on a paper towel to remove excess oil before chopping.
• Mistake: Adding capers straight from the jar, which can overpower the dish with brine. Fix: Rinse capers under cold water to remove excess saltiness, or soak them for a few minutes for a milder flavor.
• Mistake: Overloading the filling, causing ravioli to burst during cooking. Fix: Use just one heaping teaspoon of filling per wrapper and ensure the edges are firmly sealed with water or egg wash.
• Mistake: Using canned artichoke hearts without prepping them, leading to a metallic taste. Fix: Rinse canned artichokes well, drain, and pat dry; for best flavor, use frozen or marinated artichokes.
• Mistake: Creating a sauce that’s too heavy or thick, masking the delicate ravioli flavors. Fix: Opt for a light sauce like a simple garlic-infused olive oil, white wine, or a touch of cream to complement, not smother.
• Mistake: Skipping the step to reserve pasta water, missing a key tool for saucing. Fix: Always save a cup of the starchy cooking water before draining to help emulsify and bind your sauce beautifully.
• Mistake: Not seasoning the filling, resulting in a bland interior. Fix: Taste your spinach and artichoke mixture before filling, and season well with salt, pepper, nutmeg, and Parmesan.

Storing Tips

• Fridge: Store leftover Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes in an airtight container for up to 3 days. Ensure it cools to room temperature within two hours of cooking for food safety.
• Freezer: Freeze the ravioli in a single layer on a baking sheet before transferring to a freezer bag or airtight container. It will keep for up to 2 months for best quality.
• Reheat: For best results, reheat refrigerated or thawed ravioli gently in a skillet with a splash of sauce or water over medium-low heat until steaming hot, or microwave covered. Ensure the internal temperature reaches 165°F (74°C).

Avoid reheating frozen ravioli directly from the freezer, as it can make the pasta gummy. Thaw in the refrigerator overnight first for even heating.

Conclusion

This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is a vibrant, restaurant-quality dish you can make at home. For another quick pasta night, try our 30-Minute Store-Bought Ravioli With Mushrooms And Spinach. We hope you love this recipe—please leave a comment with your review and subscribe for more delicious ideas!

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

Print Recipe

These Italian ravioli with sautéed spinach, artichokes, capers, sun-dried tomatoes, garlic, and Parmesan cheese are meatless, refreshing, Mediterranean-style, and ready in under 30 minutes.

• Author: Sophie Lane
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 4 1x
• Method: Main Course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 8 oz ravioli (cheese ravioli or pesto ravioli)
• 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
• 1 tablespoon olive oil (and more if desired)
• ¼ cup Parmesan cheese, shredded

Instructions

1. Cook ravioli in salted water until al dente. Drain.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped sun-dried tomatoes, chopped artichoke hearts, minced garlic, capers, and Italian seasoning. Cook for 2 minutes. Add fresh spinach and continue cooking and stirring until spinach wilts.
3. Add cooked ravioli to the skillet with sautéed vegetables. Drizzle with 1 tablespoon olive oil and stir gently on medium-low heat. The dish should be salty enough from capers. Sprinkle with shredded Parmesan cheese when serving.

Notes

Use store-bought ravioli for quick preparation. Great presentation that’s easy to make. Leftovers reheat well with a splash of water.

Nutrition

• Calories: 450
• Sugar: 3g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 50mg

FAQs

Can I use fresh spinach instead of frozen for this Italian Ravioli?

Yes, you can use fresh spinach. Simply wilt about 10 ounces of fresh spinach in a pan before adding it to the sauce. This Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes works beautifully with either fresh or frozen greens.

What type of ravioli works best with this sauce?

Cheese ravioli is the classic choice, as its mild flavor complements the robust sauce. For a heartier version, mushroom or spinach-filled ravioli also pair well with the artichokes and sun-dried tomatoes in this dish.

How can I make this recipe vegetarian?

This Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes is easily made vegetarian. Ensure your ravioli pasta contains no meat and use a vegetarian-friendly hard cheese like Parmesan or Pecorino Romano for garnish.