Go Back

Italian Ravioli with Spinach and Artichokes

A delightful and simple dish combining ravioli, fresh spinach, and artichokes, perfect for a cozy dinner.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz store-bought ravioli (cheese or spinach-filled) You can use frozen ravioli if desired.
  • 2 cups fresh spinach, chopped
  • 1 cup artichoke hearts, chopped (canned or frozen)
  • 1/4 cup capers, rinsed and drained Can be omitted or replaced with olives.
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste Adjust according to preference.
  • Grated Parmesan cheese (for serving, optional)
  • Fresh basil (for garnish, optional)

Method
 

Cooking the Ravioli
  1. Bring a large pot of salted water to a boil.
  2. Cook the store-bought ravioli according to package instructions until al dente.
  3. Drain the ravioli and set aside.
Cooking the Vegetables
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the chopped fresh spinach to the skillet and cook until wilted, about 2 minutes.
  4. Stir in the artichoke hearts, capers, and sun-dried tomatoes.
  5. Cook for another 2-3 minutes until heated through.
Combining Ingredients
  1. Add the cooked ravioli to the skillet, gently tossing to combine.
  2. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.

Notes

If you have leftovers, store them in an airtight container in the fridge, lasting about 2-3 days. Reheat in a skillet or microwave when ready to eat. Consider adding other vegetables like zucchini or bell peppers if desired.