Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
Indulge in the vibrant flavors of Italian cuisine with this tantalizing recipe for Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes. Bursting with Mediterranean goodness, tender ravioli is tossed with a delightful medley of sun-dried tomatoes, artichoke hearts, garlic, capers, and fresh spinach, all infused with aromatic Italian seasoning. The dish is then crowned with a generous sprinkle of Parmesan cheese, adding a final touch of richness and depth.
Whether you’re craving a comforting weeknight dinner or hosting a gathering with friends, this dish promises to impress with its harmonious blend of flavors and textures. Get ready to savor every mouthful of this exquisite Italian-inspired creation.
How to make Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes
Ingredients:
8 oz ravioli (use cheese ravioli or pesto ravioli)
2 tablespoons olive oil
1/4 cup sun-dried tomatoes, chopped
1 cup artichoke hearts, chopped
4 cloves garlic, minced
3 tablespoons capers, drained
1/2 teaspoon Italian seasoning
2 cups fresh spinach
1 tablespoon olive oil (plus more if desired)
1/4 cup Parmesan cheese, shredded
Instructions:
Cook Ravioli:
Cook the ravioli until al dente according to package instructions. Drain and set aside.
Prepare Vegetables:
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, and Italian seasoning. Cook for about 2 minutes, stirring occasionally.
Add Spinach:
Add the fresh spinach to the skillet and continue cooking and stirring until the spinach wilts.
Combine Ravioli and Vegetables:
Reduce the heat to medium-low.
Add the cooked ravioli to the skillet along with 1 tablespoon of olive oil. Stir to combine everything well.
Taste and adjust seasoning as needed. The dish should be salty enough from the capers, but you can add more salt or capers if desired.
Serve:
When serving, top the dish with shredded Parmesan cheese.
Enjoy your flavorful Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes.
Notes:
Ravioli Options: You can use either cheese ravioli or pesto ravioli for this recipe, depending on your preference. Both options complement the flavors of the dish beautifully.
Olive Oil: Olive oil is used for cooking both the vegetables and tossing the cooked ravioli. It adds a rich flavor and helps coat the ingredients evenly.
Sun-Dried Tomatoes: The sun-dried tomatoes lend a sweet and tangy flavor to the dish, providing a burst of intense tomato taste in every bite.
Artichoke Hearts: Chopped artichoke hearts contribute a unique texture and mild, earthy flavor to the dish, enhancing its Mediterranean character.
Capers: These small, briny buds add a punch of salty and tangy flavor, balancing the richness of the other ingredients. Drain them before use to remove excess brine.
Italian Seasoning: A blend of dried herbs such as basil, oregano, rosemary, and thyme, Italian seasoning adds depth and complexity to the dish, infusing it with classic Italian flavors.
Fresh Spinach: The spinach adds vibrant color, freshness, and a mild earthy flavor to the dish. It wilts quickly when cooked, so it’s added towards the end of the cooking process.
Parmesan Cheese: Shredded Parmesan cheese is sprinkled over the dish before serving, adding a nutty and savory finish. Use freshly grated Parmesan for the best flavor.
Cooking Technique: When cooking the vegetables, ensure they are cooked just until tender to retain their texture and flavor. Overcooking can result in mushy vegetables.
Seasoning Adjustment: Taste the dish before serving and adjust the seasoning as needed. The capers provide saltiness, but you can add more salt or capers if desired to suit your taste preferences.
Presentation: Serve the ravioli and vegetable mixture in individual bowls, topped with a generous sprinkle of Parmesan cheese for a visually appealing and flavorful presentation.
Nutrition Information:
Calories: 400 calories | Protein: 15 grams | Fat: 20 grams | Carbohydrates: 40 grams | Fiber: 5 grams
Frequently Asked Questions:
Can I use frozen ravioli for this recipe?
Yes, you can use frozen ravioli, but be sure to cook it according to package instructions before adding it to the skillet with the vegetables.
Can I use dried herbs instead of Italian seasoning?
Absolutely! If you don’t have Italian seasoning on hand, you can use a combination of dried herbs such as basil, oregano, thyme, and rosemary to achieve a similar flavor profile.
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use cherry tomatoes or canned diced tomatoes as a substitute.
Just adjust the cooking time accordingly.
Can I use marinated artichoke hearts instead of plain ones?
Yes, you can use marinated artichoke hearts for added flavor.
Just be aware that they may add additional saltiness to the dish, so adjust the seasoning accordingly.
How long does it take to cook the fresh spinach?
Fresh spinach wilts quickly, usually within 2-3 minutes of cooking.
Be sure to stir it frequently until it wilts evenly.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving.
Keep the cooked ravioli and cooked vegetables separate until you’re ready to combine them.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave until heated through.
Can I add protein to this dish?
Absolutely! You can add cooked chicken, shrimp, or sausage to make the dish more substantial and satisfying.
What should I serve with this dish?
This Italian Ravioli pairs well with a simple green salad or some crusty bread to soak up the flavorful sauce.
Can I omit the Parmesan cheese?
While Parmesan cheese adds a delicious nutty flavor, you can omit it if you prefer a dairy-free or vegan option.
Consider adding a sprinkle of nutritional yeast for a similar umami boost.