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Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, refreshing, Mediterranean-style pasta recipe that doesn't need any meat.

Prep Time

        Prep time: 15 minutes
        Prep time: 15 minutes
        Yield: Serves 4


    •    2 tbsps olive oil
    •    2 cups spinach fresh
    •    4 cloves garlic minced
    •    3 tbsps capers drained
    •    1/2 tsp Italian seasoning
    •    1 cup artichoke hearts chopped
    •    1 tbsp olive oil and more (if desired)
    •    1/4 cup Parmesan cheese shredded
    •    1/4 cup sun-dried tomatoes chopped
    •    8 oz ravioli use cheese ravioli or pesto ravioli


  1. Cook ravioli until al dente.  Drain.
  2. In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach and continue cooking and stirring until the spinach wilts.
  3. To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil and stir. The dish should be salty enough from capers. If it's not then add more salt or capers if needed.
  4. When serving top with shredded Parmesan cheese.

This great family recipe is thanks to Julia's Album at


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