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Delicious ravioli with sun-dried tomatoes, artichokes, and spinach served in a bowl

Ravioli with Sun-Dried Tomatoes, Artichokes, and Spinach

A comforting and flavorful dish that combines ravioli with sun-dried tomatoes, artichokes, and spinach for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces cheese or pesto-filled ravioli Choose based on your flavor preference.
  • 3 tablespoons olive oil Healthy fats add flavor; you can use avocado oil as a substitute.
  • 1/4 cup sun-dried tomatoes, chopped These deliver tangy sweetness; fresh cherry tomatoes can substitute.
  • 1 cup artichoke hearts, chopped Canned works perfectly in this recipe if rinsed well.
  • 4 cloves garlic, minced A must for aromatic depth; garlic powder can work in a pinch.
  • 3 tablespoons capers, drained Provides briny flavor; omit if less saltiness is preferred.
  • 1/2 teaspoon Italian seasoning Enhances the herby aroma; can substitute with fresh basil or parsley.
  • 2 cups fresh spinach Nutritious and colorful; kale makes a fitting replacement.
  • 1/4 cup shredded Parmesan cheese For a cheesy finish; nutritional yeast is a vegan alternative.

Method
 

Cooking
  1. Bring a pot of salted water to a boil and cook the ravioli until just tender. Drain well and set aside.
  2. Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the sun-dried tomatoes, artichokes, garlic, capers, and Italian seasoning. Cook for about 2 minutes, stirring often, until fragrant.
  3. Add the spinach to the skillet and cook until just wilted, stirring gently.
  4. Add the cooked ravioli and the remaining 1 tablespoon of olive oil. Toss carefully until everything is evenly combined and heated through.
  5. Remove from heat and sprinkle with shredded Parmesan cheese before serving.

Notes

Present this dish in a large serving bowl, garnishing with fresh basil or extra Parmesan. It pairs beautifully with a simple side salad or garlic bread. Store leftovers in an airtight container for up to 3 days; reheat gently. This dish can be frozen for up to 2 months.