This Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes dish is a delicious, easy dinner that comes together in under 20 minutes!
I love this recipe! Coming from a Mediterranean background, I have always loved the flavours of Mediterranean cuisine. Olive oil, spinach, artichokes, the list goes on!
This dish is so easy to do and encompasses all those flavours I love so much. The best part? It’s easy! Really easy! And it uses ingredients that I tend to have on hand. This recipe uses pantry staples like marinated artichoke hearts and sun-dried tomatoes and freezer staples like ravioli!
Substitutions for Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
Don’t have all the ingredients for this dish? Don’t worry! There are some easy substitutions you can do for this dish and still achieve a delicious dinner!
To begin, I use frozen ravioli but you can also use fresh ravioli of any flavour you like here. Alternatively, you can substitute in another pasta altogether if that’s what you have on hand. Gnocchi or even a fettuccine would work well here too.
I used spinach in this dish, but you can also sub in a different leafy green. Kale and Swiss chard are equally great substitutions here!
Finally, don’t fret if you don’t have any sun-dried tomatoes or artichokes. You can leave them out or use fresh toms. I have made this before with capers instead of marinated artichoke as well.
Simple Steps to an incredible pasta dish!
This impressive dish is simple to do. If you are new in the kitchen and are looking for an easy recipe to wow your significant other, I’ve got you covered!
The dish takes less than 20 minutes from start to finish. Because it comes together so quickly, before you start, I recommend getting all your ingredients prepped and ready to go.
I start by getting my pasta water boiling while I chop up the sun-dried tomatoes and artichoke hearts. I wash the spinach so its ready to go too.
Then I get cooking!
While the ravioli is simmering away on the stove, I heat up my oil in a skillet and add the artichokes, pine nuts and tomatoes. After swirling them around for a bit, I add the spinach and let it wilt while stirring. Everything gets seasoned with Italian seasoning, salt and pepper.
In goes the ravioli and for a nice toss. Sprinkle a whole lotta Parm on top if it all and you are good to go!
You may also like these other simple pasta dishes:
Pesto Pasta with Sundried Tomatoes and Burrata
Lemon Parmesan Pasta with Spring Peas
Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
- 300 g cheese ravioli (or desired flavour)
- 2 tablespoon olive oil
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup marinated artichoke hearts chopped
- 2 tablespoons pine nuts
- 5 cups baby spinach
- 3/4 teaspoon Italian seasoning
- salt and pepper
- Parmesan cheese to serve
- Bring a pot of water to a boil and cook the ravioli according to package directions.
- Meanwhile, heat olive oil in a large skillet and add the sun-dried tomatoes, artichokes, and pinenuts. Sautee for a couple of minutes. Add the spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
- Drain ravioli and add to the sautee pan. Toss everything together. Sprinkle with grated Parmesan cheese.