This Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes is delicious, easy to make, and ready in 20 minutes! Mediterranean vegetables are tossed with a store-bought cheese ravioli for a quick weeknight meal that is bursting with flavor.
Sun-dried tomatoes, fresh spinach, marinated artichoke hearts, and cheesy ravioli tossed with pine nuts, and lots of Parmesan cheese. The perfect combination of Mediterranean flavors make this ravioli dish an instant hit with everyone it’s shared with.
The best part? This dish is incredibly easy to make in just 20 minutes! This makes it perfect for busy weeknights or anytime you want a delicious meal but don’t want to spend hours in the kitchen.
Since this recipe uses ingredients that I tend to have on hand (pantry staples like marinated artichoke hearts and sun-dried tomatoes and a freezer-stash of ravioli), this Mediterranean ravioli recipe is a good one to keep on hand.
Why we love this recipe
- It’s delicious! This dish is loaded with delicious Mediterranean flavor.
- You can make this meal in just 20 minutes!
- This is the perfect way to use up that jar of marinated artichoke hearts in your pantry!
- You can easily change things up to suit your own tastes or ingredients you have on hand. No sun-dried tomatoes? Use fresh grape or cherry tomatoes. Want more vegetables? Add capers, green beans, peppers, or zucchini. Olives work well in this pasta dish as well.
Ingredients in Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
- Ravioli: Cheese ravioli or your desired flavor.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Vegetables: sun-dried tomatoes, marinated artichoke hearts, baby spinach.
- Pine nuts: These add a nice crunch to the dish. You can substitute walnuts or pistachios instead.
- Seasoning: salt, black pepper, and Italian seasoning. In place of the dried seasoning mix, you could use fresh herbs like basil, thyme, and oregano.
- Parmesan cheese: A good amount of Parmesan finishes off the dish and adds delicious flavor.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make this dish
- Boil the ravioli. Bring a pot of water to a boil and cook the ravioli according to package directions.
- Meanwhile begin sauteing vegetables and pine nuts. Meanwhile, heat olive oil in a large skillet and add the sun-dried tomatoes, artichokes, and pine nuts. Saute for a couple of minutes. Add the spinach and cook until wilted.
- Season dish. Season with Italian seasoning, salt, and pepper.
- Toss and serve. Drain the ravioli and add them to the large skillet. Toss everything together. Sprinkle with grated Parmesan cheese and serve.
Substitutions and variations
- Use a different pasta shape. I love using frozen ravioli because they are stuffed full of flavor already, making them a great base for this dish. That said, if you don’t have ravioli on hand, you can substitute another pasta in its place. Tortellini (also great since it is stuffed) is a great option but fettuccine, bow-tie pasta, rigatoni, or pretty much any pasta shape can be used here. Gnocchi is another great option as well.
- Different leafy greens. In place of spinach, you can easily substitute other leafy greens like kale or Swiss chard.
- Vegetable substitutions. As mentioned earlier, these ravioli dish can be made with a variety of other vegetables. Fresh tomatoes (I especially love cherry tomatoes in this dish), green beans, zucchini, capers, and olives are great here.
- Add protein. This recipe makes a great vegetarian meal, but can also be served alongside your protein of choice. Shrimps or sliced chicken breast can be tossed into the pasta dish. You can also serve this as a side dish alongside your favorite protein like steaks, pork chops, grilled chicken and more.
- Make it creamy. If you love creamy dishes, you can add a little cream to finish off the dish at the end.
- Brown some butter. Want to add more flavor to this dish? Consider browning some butter and tossing the ravioli and vegetables in it. You can follow the instructions for browning butter in my Butternut Squash Ravioli with Brown Butter Sage Sauce recipe.
Storing leftovers and reheating
Once cooled, leftovers can be transferred to an airtight container and stored in the fridge. To reheat them, place the ravioli and vegetables back into a skillet, adding a little water and a small amount of olive oil to the skillet. Heat over medium heat until heated through.
Sweetness from the sun-dried tomatoes, tangy notes from marinated artichokes, nutty flavor from the pine nuts. There aren’t a lot of ingredients in this pasta dish but each one adds to the flavor of this dish and combines to make a tasty meal that will leave you satisfied.
I hope you enjoy this dish as much as I do!
Looking for more quick weeknight pasta meals? You may also like:
Butternut Squash Ravioli with Brown Butter Sage Sauce
Summer Gnocchi with Corn, Tomatoes & Pesto
Lemon Parmesan Pasta with Spring Peas
Orecchiette Pasta with Asparagus Pesto
Easy Penne Pasta with Ground Turkey Recipe
Creamy Pesto Pasta
Creamy Italian Sausage Pasta
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Ravioli with Spinach, Sun-Dried Tomatoes and Artichokes
Ingredients
- 20 oz cheese ravioli (or desired flavor)
- 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
- 1/3 cup Parmesan cheese
Instructions
- 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 pine nuts. Saute for a couple of minutes. Add the spinach and cook until wilted.
- Season with Italian seasoning, salt, and pepper.
- Drain the ravioli and add them to the large skillet. Toss everything together. Sprinkle with grated Parmesan cheese and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.