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Ravioli with Sun-Dried Tomatoes, Artichokes, and Spinach

This delightful dish packs a punch of flavors with the richness of ravioli, tangy sun-dried tomatoes, unique artichokes, and fresh spinach. Perfect for a quick weeknight dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 package package of fresh or frozen ravioli (your choice of filling) Choose your favorite filling for the ravioli.
  • 1 cup sun-dried tomatoes, chopped
  • 1 can artichoke hearts, drained and quartered Canned artichokes work best.
  • 2 cups fresh spinach
Cooking Essentials
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Fresh garlic adds the best flavor.
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnishing Use as much as desired for topping.

Method
 

Cooking the Ravioli
  1. Start by bringing a large pot of salted water to a gentle boil. Add the ravioli and cook according to package instructions until they float to the top—this usually takes around 3-5 minutes for fresh, and about 7-10 for frozen.
Sautéing the Vegetables
  1. While the ravioli are cooking, heat olive oil in a large skillet over medium heat.
  2. Toss in the minced garlic and sauté until fragrant, about 1-2 minutes.
Combining Ingredients
  1. Stir in the chopped sun-dried tomatoes and artichoke hearts. Cook for about 3-5 minutes until they’re warmed through.
  2. Toss in the fresh spinach and cook until it wilts, which will only take a minute.
  3. When the ravioli are ready, drain them (but reserve a little pasta water just in case). Add them to the skillet with the sautéed vegetables. Gently toss everything together, adding a splash of pasta water if the mix looks a bit too dry. Season with salt and pepper to taste.
Serving the Dish
  1. Serve your colorful creation on plates and sprinkle grated Parmesan cheese on top. Voilà! Dinner is served!

Notes

Feel free to customize with leftover veggies. This dish keeps well for lunch. Pair with a light white wine like Pinot Grigio for a delightful experience.