Description
A quick and vibrant meatless pasta dish featuring store-bought ravioli tossed with sautéed spinach, marinated artichokes, briny capers, and sweet sun-dried tomatoes. Ready in under 30 minutes, it’s the perfect weeknight dinner bursting with Mediterranean flavor.
Ingredients
Scale
- 18 ounces cheese or spinach ravioli
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1 cup marinated artichoke hearts, quartered
- 2 tablespoons capers
- 3 cups fresh baby spinach
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat a large skillet over medium heat.
- Add olive oil and sauté garlic until fragrant, about 1 minute.
- Add sun-dried tomatoes, artichokes, and capers. Cook for 4–5 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook ravioli according to package instructions.
- Reserve 1/4 cup of pasta water, then drain ravioli.
- Add ravioli and spinach to the skillet. Toss gently to combine.
- Let everything warm together for 2–3 minutes, until spinach wilts.
- Stir in pasta water as needed. Season with salt and pepper.
- Serve warm with Parmesan cheese on top, if desired.
Notes
- Use high-quality olive oil for the best flavor.
- Don’t overcook the ravioli to prevent them from bursting.
- Add lemon zest or red pepper flakes for an extra flavor boost.
Nutrition
- Serving Size: 1 plate
- Calories: 435
- Sugar: 4g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
Keywords: Italian ravioli, vegetarian dinner, artichoke pasta, quick ravioli recipe, meatless weeknight dinner