Name: Ravioli with Artichokes, Capers, and Spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound Spinach Ricotta Ravioli; 12 ounces artichoke hearts (frozen, thawed, and chopped); ¼ cup sun-dried tomatoes (chopped); 3 tablespoons capers (drained); 2 cups fresh spinach (washed and stems removed); ¼ cup Parmesan cheese (shredded); 1 tablespoon olive oil (plus more as needed); Salt and pepper (to taste)

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Introduction

This ravioli dish combines tender spinach ricotta pasta with flavorful artichokes, capers, and fresh spinach for a light yet satisfying meal. The sun-dried tomatoes add a hint of sweetness and the Parmigiano cheese finishes it with a savory touch. It’s perfect for a quick weeknight dinner that feels special.

A white bowl filled with three large pieces of ravioli pasta, each ravioli having a pale yellow color with crimped edges and topped with small pieces of sun-dried tomato. Mixed around the ravioli are dark green sautéed spinach leaves, light beige artichoke chunks, and small diced pieces of chicken, all lightly coated with oil giving a slight shine. The ingredients are mixed evenly, creating a layered look with the ravioli on top and the spinach and artichoke pieces filling the spaces between. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spinach ricotta ravioli
12 ounces artichoke hearts (frozen, thawed, and chopped)
¼ cup sun-dried tomatoes (chopped)
3 tablespoons capers (drained)
2 cups fresh spinach (washed and stem removed)
1 tablespoon olive oil (+ more as needed)
¼ cup Parmigiano cheese (shredded)
Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spinach ricotta ravioli until al dente, according to package instructions. Drain and set aside.
Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped artichoke hearts, sun-dried tomatoes, and capers. Cook, stirring occasionally, for about 2 minutes until heated through.
Step 3: Add the fresh spinach to the skillet and continue cooking until the spinach has wilted, about 2 minutes.
Step 4: Gently fold the cooked ravioli into the skillet. Drizzle 1 tablespoon of olive oil over the ravioli and toss lightly to coat. Season with salt and pepper to taste.
Step 5: Serve the ravioli hot, dividing it evenly among four plates. Sprinkle each serving with shredded Parmigiano cheese before enjoying.

Tips & Variations

Use fresh or canned artichoke hearts if frozen are not available; just be sure to drain and chop them well.
For extra flavor, add a pinch of red chili flakes when cooking the artichokes and capers.
Substitute the spinach ricotta ravioli with cheese or mushroom-filled ravioli for a different twist.
Finish the dish with a squeeze of lemon juice for added brightness and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to prevent sticking. Avoid microwaving directly, as ravioli may become tough.

How to Serve

A metal pan filled with a cooked ravioli dish sits on a white marbled surface. The dish shows about one layer of ravioli, which is pale yellow with a delicate, scalloped edge. Mixed throughout are dark green spinach leaves, small pieces of white artichoke, and bits of reddish sun-dried tomatoes, adding specks of vibrant color. The ingredients are evenly scattered, creating a varied texture with smooth pasta, leafy greens, and crunchy vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli works well in this recipe. Just reduce the cooking time slightly as fresh ravioli cooks faster than frozen.

What type of cheese is best for sprinkling on top?

Parmigiano-Reggiano is ideal for its nutty, salty flavor, but you can also use Pecorino Romano or Grana Padano based on your preference.