Italian Ravioli With Spinach, Artichokes, Capers, Sun Recipe

I love experimenting with different Italian dishes, and this ravioli recipe is a standout. Sautéed garlic mingles with artichokes, capers, sun-dried tomatoes, and fresh spinach to create a medley of Mediterranean flavors. Every bite is vibrant and satisfying, providing an irresistible twist on a meatless pasta dinner that truly delights my palate.

I recently discovered an amazing twist on a classic Italian dish that I just have to share. Imagine delicate Italian spinach ravioli tossed with bright, flavorful veggies, like artichoke hearts quartered and capers rinsed to perfection.

I sautéed garlic in olive oil to create a sizzling base, then added sun dried tomatoes and a couple of cups of fresh spinach. The aroma that flooded my kitchen was absolutely irresistible.

It’s a refreshing, meatless meal that packs a punch of Mediterranean flair sometimes found in my favorite low carb paleo recipes and meatless meals. I used a couple of tablespoons of olive oil, minced garlic, and a pinch of salt and pepper to round out the dish, then tossed it all together with the ravioli.

It’s simple and rustic, yet completely satisfying and memorable. I highly reccomend giving this Italian ravioli recipe a try next time you crave something a little different for dinner.

Why I Like this Recipe

I really like this recipe because it makes me feel like I’m eating something healthy even though the flavors are so bold. The mix of garlic, sun dried tomatoes, artichokes, and capers gives the dish this amazing Mediterranean vibe thats simply irresistible. Also, I appreciate how easy it is to whip up on a busy night, even if I sometimes mess up the timing or spill a little bit of olive oil. Lastly, it just feels comforting and fresh at the same time, like a little taste of Italy right in my own kitchen.

Ingredients

• Spinach ravioli: packed with protein and carbohydrates for energy and satisfaction.
• Olive oil: rich in healthy fats that enhance flavor and add a silky texture.
• Artichoke hearts: full of fiber and antioxidants to support digestion and overall health.
• Sun dried tomatoes: deliver a tangy-sweet flavor with vital vitamins and a vibrant burst.
• Garlic: adds a sharp, aromatic kick and helps boost immune strength naturally.
• Fresh spinach: packs vitamins and minerals with a fresh crunch that livens up your dish.
• Capers: provide a briny pop that balances the dish’s rich, savory flavors.
• Basil and Parmesan (optional): add aromatic hints and nutty depth for a gourmet finish.

Ingredient Quantities

• 1 lb Italian spinach ravioli
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup artichoke hearts, quartered (drained if using jarred)
• 1/4 cup capers, rinsed
• 1/2 cup sun dried tomatoes, sliced
• 2 cups fresh spinach
• Salt and pepper to taste
• Optional: 1/4 cup chopped fresh basil
• Optional: 1/2 cup grated Parmesan cheese

How to Make this

1. Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions until tender. Drain them carefully and set aside.

2. Heat olive oil in a big skillet over medium heat. Once it’s warmed up add the minced garlic and fry it for about 30 seconds till you really smell that garlic aroma.

3. Toss in the quartered artichoke hearts and capers to the garlic in the skillet. Stir them around for about 2 minutes so they can start to heat up and mix with the garlic.

4. Add the sliced sun dried tomatoes into the pan and keep stirring for another minute, letting all those flavors come together.

5. Now throw in the fresh spinach and stir until its wilted down. This usually takes just a couple of minutes.

6. Season the veggies with salt and pepper to taste. Make sure to give it a good stir so the seasoning is well spread.

7. Gently add the cooked ravioli to the skillet with the veggies and toss everything together. If the dish seems a bit dry, you can splash in a bit of the pasta water from when you boiled the ravioli.

8. If you like, stir in the chopped fresh basil for an extra burst of flavor.

9. Serve hot and, if desired, sprinkle some grated Parmesan cheese on top before digging in. Enjoy your meal!

Equipment Needed

1. A large pot to boil the water and cook the ravioli
2. A colander to drain the cooked pasta
3. A big skillet to heat up the olive oil and sauté the garlic and veggies
4. A knife to mince the garlic, slice the sun dried tomatoes, and quarter the artichoke hearts
5. A cutting board to prep all your ingredients
6. Measuring spoons and cups to get the right amounts of olive oil, capers, and seasonings
7. A stirring spoon to mix everything together in the skillet

FAQ

Italian Ravioli With Spinach, Artichokes, Capers, Sun Recipe Substitutions and Variations

• Italian spinach ravioli: Try using cheese ravioli or even butternut squash ravioli for a different taste yet similar texture.
• Olive oil: If you’re low on olive oil, you can swap it out with avocado oil or a light vegetable oil, though it might change the flavor a bit.
• Artichoke hearts: You can substitute with hearts of palm or marinated artichokes if fresh artichokes aren’t around.
• Capers: Chopped green olives can work in a pinch, since they give a similar tangy punch.
• Sun dried tomatoes: If you cant find them, try using oven-roasted cherry tomatoes that are chopped up. They still add a nice burst of flavor.

Pro Tips

1. Make sure you keep some of the pasta water before draining the ravioli because adding just a splash later can really help the sauce stick to everything and keep it from drying out.
2. Don’t overcook the garlic – let it just get aromatic and lightly golden, because if it burns it turns bitter and can ruin the flavor of the dish.
3. When you add the spinach, stir it in only until it just wilts, so you keep as much flavor and texture as possible; over-cooking it might make it mushy.
4. Rinse the capers and artichoke hearts well if they come from a jar so that the salt and brine don’t overpower the flavors of the sun dried tomatoes and basil.