Ravioli with Artichokes, Capers, and Spinach Recipe
A vibrant and flavorful pasta dish featuring delicate spinach ricotta ravioli, complemented by a savory medley of artichoke hearts, sun-dried tomatoes, capers, and fresh spinach, all tossed in olive oil and topped with shaved Parmesan cheese for a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Ravioli
- 1 pound Spinach Ricotta Ravioli
Vegetables and Add-ins
- 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)
Other Ingredients
- ¼ cup Parmesan cheese (shredded)
- 1 tablespoon olive oil (plus more as needed)
- Salt and pepper (to taste)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the spinach ricotta ravioli and cook until al dente, typically 3-4 minutes. Drain the ravioli carefully and set aside.
- Sauté the artichokes and flavorings: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped artichoke hearts, sun-dried tomatoes, and capers. Cook and stir for about 2 minutes until the ingredients are heated through and slightly fragrant.
- Add the fresh spinach: Add the fresh spinach to the skillet. Continue cooking and stirring until the spinach wilts completely, which should take about 2-3 minutes.
- Toss in the ravioli: Add the cooked ravioli to the skillet with the vegetables. Drizzle an additional tablespoon of olive oil over the mixture to coat everything well. Gently toss to combine and warm the ravioli evenly.
- Serve and garnish: Divide the ravioli and vegetable mixture evenly among four plates. Sprinkle the shredded Parmesan cheese over the top of each dish and serve immediately while hot.
Notes
- Use fresh or frozen ravioli; adjust cooking time accordingly.
- Chop sun-dried tomatoes finely to distribute flavor evenly.
- Capers add a briny tang; rinse if too salty.
- For extra richness, add a splash of pasta water when tossing the ravioli.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
Keywords: Ravioli, Artichokes, Capers, Spinach, Italian Pasta, Vegetarian Dinner, Quick Pasta Recipe
