Ravioli with Artichokes, Capers, and Spinach Recipe
A delightful and flavorful dish featuring tender spinach ricotta ravioli tossed with sautéed artichoke hearts, sun-dried tomatoes, capers, and fresh spinach, finished with a sprinkle of Parmigiano cheese. This easy-to-make recipe combines robust Mediterranean flavors and fresh ingredients for a satisfying pasta 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 Flavorings
- 12 ounces artichoke hearts (frozen, thawed, and chopped)
- ¼ cup sun-dried tomatoes (chopped)
- 3 tablespoons capers (drained)
- 2 cups spinach (fresh, washed and stem removed)
Other Ingredients
- 1 tablespoon olive oil (+ more for cooking)
- ¼ cup Parmigiano cheese (shredded)
- 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 according to package instructions until al dente, usually about 3-4 minutes. Drain the ravioli and set aside.
- Sauté the Vegetables: 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 the ingredients are heated through and aromatic.
- Wilt the Spinach: Add the fresh spinach to the skillet with the sautéed vegetables. Continue cooking and stirring until the spinach has wilted, about 2-3 minutes.
- Combine Ravioli and Oil: Add the cooked ravioli to the skillet with the vegetables and spinach. Drizzle 1 tablespoon of olive oil over the ravioli and gently toss to coat everything evenly. Season with salt and pepper to taste.
- Serve: Divide the ravioli mixture evenly among four plates. Sprinkle each serving with shredded Parmigiano cheese. Serve immediately while hot.
Notes
- Use fresh spinach for the best texture and flavor; baby spinach can be a good substitute for a milder taste.
- If using canned artichoke hearts, drain and chop before cooking.
- For a more intense flavor, use oil-packed sun-dried tomatoes and drain excess oil.
- This dish can be enhanced with a splash of lemon juice or zest before serving for added brightness.
- Adjust seasoning to taste, as capers add a salty tang to the dish.
Keywords: ravioli recipe, artichoke ravioli, spinach ricotta pasta, Italian pasta dish, easy pasta recipe, vegetarian ravioli
