Description
This Italian Ravioli with Spinach features tender pasta pillows in a vibrant Mediterranean sauce with artichokes, capers, and sun-dried tomatoes. An authentic Italian dish ready in just 30 minutes that brings restaurant-quality flavors to your home kitchen.
Ingredients
1 pound fresh spinach ravioli
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 small onion, finely diced
1 jar (14 oz) marinated artichoke hearts, drained and chopped
1/2 cup sun-dried tomatoes, chopped
3 tablespoons capers, drained
1/2 cup vegetable or chicken broth
2 cups fresh baby spinach
1/2 cup heavy cream
2 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
Instructions
1. Bring large pot of salted water to rolling boil for cooking ravioli
2. Prepare all ingredients: mince garlic, dice onion, chop artichokes and sun-dried tomatoes
3. Heat olive oil in large skillet over medium heat
4. Sauté onion and garlic until fragrant, about 2-3 minutes
5. Add chopped artichokes, sun-dried tomatoes, and capers to skillet
6. Cook mixture 3-4 minutes until heated through and aromatic
7. Cook ravioli according to package directions until al dente (usually 3-4 minutes for fresh)
8. Add broth to skillet and bring to gentle simmer
9. Stir in heavy cream and fresh baby spinach
10. Simmer until spinach wilts and sauce slightly thickens, about 2 minutes
11. Drain cooked ravioli and add directly to sauce in skillet
12. Gently toss ravioli with sauce to coat each piece
13. Add butter and grated Parmesan cheese, tossing until melted and creamy
14. Remove from heat and season with salt and pepper to taste
15. Garnish with fresh chopped basil and serve immediately in warmed bowls
Notes
Use fresh ravioli for best texture and flavor absorption.
Don’t overcook ravioli – fresh pasta cooks quickly and continues cooking in the hot sauce.
Reserve pasta cooking water to adjust sauce consistency if needed.
Drain artichokes and sun-dried tomatoes thoroughly to prevent watery sauce.
Serve immediately for best texture and temperature.
Store leftovers refrigerated up to 3 days and reheat gently with splash of cream.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
Keywords: italian ravioli, spinach pasta, mediterranean, artichokes, capers