Name: Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 (9-ounce) package store-bought cheese ravioli (or spinach ravioli, honestly, whatever’s on sale); 2 tablespoons olive oil (my grandma would haunt me if it’s not extra virgin, but I uh, use whatever I grab first); 3 cups fresh spinach, roughly chopped (or a small bag of prewashed baby spinach, no judgement); 1 (14-ounce) can artichoke hearts, drained and quartered (I sometimes use frozen; works fine but thaw them first!); 1/4 cup sun-dried tomatoes, sliced into strips (the ones in oil are my favorite, but dry-packed with an extra drizzle of oil work too); 2 tablespoons brined capers, drained; 2 cloves garlic, minced (I’ve used the jarred stuff, not gonna lie—don’t tell Nonna); 1/4 teaspoon crushed red pepper flakes (optional, but my cousin insists this is what makes it “zingy”); 1/3 cup grated parmesan cheese (plus more for serving); Salt and black pepper, to taste; Zest of 1 lemon (I skipped this once and regretted it); 2 tablespoons fresh basil, chopped (or a generous pinch of dried if that’s what you’ve got)

You Need to Try This Ravioli (I Mean It!)

If you’ve ever wandered into my kitchen after 6pm, you’d probably find me wrestling with pasta water and talking to myself. This Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes is basically my weeknight peace offering—it’s become the dish I make when my brain’s barely firing on two cylinders, but I still want a dinner that says, “yep, I care about you.” First time I cooked this, my friend Lila dropped by unannounced (classic), and we just sat on the countertop, eating straight from the pan, cackling about my failed attempt at homemade ravioli two years ago. Honestly, store-bought is the way. Life is too short! I’ve tweaked and tinkered with this recipe so much, it sort of feels like half the Italian peninsula helped out.

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Why You’ll Love It (Or at Least I Hope So!)

I make this whenever everyone in the house is getting hangry and I want to avoid another “what’s for dinner” debate. My family goes nuts for these flavors—especially the briny little capers and chewy, sweet sun-dried tomatoes (my youngest used to pick them out, but last week I caught her sneaking extras). Plus, if I’m honest, it looks way fancier than the effort involved. Sometimes, if I’m feeling particularly stressed, I drown the whole thing in extra parm and eat out of the pan; no shame in my game. Only thing is, the artichokes can stick if you try to brown ‘em at the wrong temperature. Foiled again!

What You’ll Need (+ Cheeky Substitutions)

1 (9-ounce) package store-bought cheese ravioli (or spinach ravioli, honestly, whatever’s on sale)
2 tablespoons olive oil (my grandma would haunt me if it’s not extra virgin, but I uh, use whatever I grab first)
3 cups fresh spinach, roughly chopped (or a small bag of prewashed baby spinach, no judgement)
1 (14-ounce) can artichoke hearts, drained and quartered (I sometimes use frozen; works fine but thaw them first!)
1/4 cup sun-dried tomatoes, sliced into strips (the ones in oil are my favorite, but dry-packed with an extra drizzle of oil work too)
2 tablespoons brined capers, drained
2 cloves garlic, minced (I’ve used the jarred stuff, not gonna lie—don’t tell Nonna)
1/4 teaspoon crushed red pepper flakes (optional, but my cousin insists this is what makes it “zingy”)
1/3 cup grated parmesan cheese (plus more for serving)
Salt and black pepper, to taste
Zest of 1 lemon (I skipped this once and regretted it)
2 tablespoons fresh basil, chopped (or a generous pinch of dried if that’s what you’ve got)

How To Pull This Together (With Minimal Drama)

First, bring a big pot of salted water to a boil (I always forget the salt, so don’t be like me—it matters!). While you wait, gather everything else. This is when I usually put on some Italian music, even if my pronunciation would make an Italian cry.
Once the water’s rolling, add the ravioli and cook according to the package (usually about 3-5 minutes). Keep half an eye on them; overcooked ravioli = sadness. Drain gently and set aside, but try not to let them stick together. Actually, sometimes I toss them in a splash of olive oil to stop the sticking.
While the pasta‘s cooking, heat olive oil over medium in a big skillet. Throw in the garlic and red pepper flakes (if using) and swoosh them around for about 30 seconds—don’t let them burn unless you want a special smoky flavor, and not the good kind.
Add artichoke hearts and give everything a good toss. Cook these for 3-4 minutes until you see a little color—it’s fine if they look kind of weird at this point, promise.
Pour in the sun-dried tomatoes and capers. Stir it all around until it smells amazing, which should not take long at all.
Add your chopped spinach and cook until it just begins to wilt, about 1 minute. The spinach shrinks a lot, so don’t panic if the pan is loaded at first. This is where I sneak a taste—just to check, obviously.
Fold in the drained ravioli gently (be careful, they can tear if you get wild). Toss everything together until it’s coated in all the good bits. Sprinkle on parmesan, lemon zest, salt, pepper, and basil, and toss (or stir, with less gusto if your ravioli are delicate).
Take the pan off the heat. Give it a quick taste; add more salt, pepper, or cheese if you want. Serve with more parmesan and perhaps a cheeky glug of olive oil. Dig in while it’s hot!

Notes Only Someone Who’s Messed Up Would Tell You

If you use frozen ravioli, don’t skip the draining step—they leak water everywhere and make the sauce sad.
Artichokes kind of break apart if you stir a ton, but it’s not the end of the world. Actually, the little bits get really tasty.
I once added mushrooms thinking it’d be genius. It got weird. Wouldn’t recommend (but hey, you do you).
Dried basil is fine. But if by chance you have the real stuff, the flavor is wild.
Sometimes I add a spoonful of ricotta on top right before serving. Not traditional, but it feels cozy. Try it if you haven’t.

My Experiments (Some Hits, Some Misses)

I swapped arugula for spinach once and it was great—peppery but not everyone loved it.
Added roasted red peppers instead of sun-dried tomatoes. Totally different vibe but so colorful.
Tried with tortellini instead of ravioli (when my store was out), turned out fine. Maybe a little stodgier, but it filled us up!
Attempted with black olives instead of capers. Not really my favorite, actually—maybe too salty?
On second thought, sometimes less is more with the lemon zest, especially if your lemon’s on the big side.

Equipment You’ll Need (Or Improvise!)

Large pot for boiling pasta (a big saucepan works if you’re desperate)
Colander (or just fish the ravioli out with a slotted spoon—it’s not pretty, but it works)
Large skillet/frying pan
Wooden spoon or spatula (I once used salad tongs; do not recommend)
Microplane or small grater for the lemon zest (I’ve used a veggie peeler in a pinch—just chop the peel up small)

How To Store (If You Manage To Have Leftovers)

Technically you can keep any leftovers in a sealed container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! I think this tastes better the next day (something about everything cozying up in the fridge overnight). To reheat, just warm in a skillet with a splash of water or broth—microwave kind of makes everything mushy, but I still do it sometimes.

How I Like To Serve This (Your Family Will Have Opinions)

I love to pile this ravioli high in one big bowl (less dishes for me), with extra parmesan and a scatter of basil. My sister swears by a squeeze of lemon, but I think it’s already bright enough. Sometimes we’ll serve a quick green salad, or just eat garlic bread until we’re full—no one complains. Also, there’s usually a bottle of chilled white wine nearby… priorities.

Lessons I’ve Learned (So You Don’t Mess Up Like Me)

Don’t rush browning the artichokes; once I blasted the heat and they burned. The smell lingered… not in a good way.
If you toss in the ravioli too early, it can fall apart. I did this once when distracted by a phone call (hello, Julie!) and ended up with ravioli mush. Wait until the end.
Be gentle with the salt, especially if you use capers and sun-dried tomatoes, or you’ll make a salty sea monster of a dish.

Your Questions—Answered (More Or Less)

Can I make it vegan? Sure, just use vegan ravioli and skip the cheese or sub with nutritional yeast. Tastes a bit different, but still solid.
Can I use fresh artichokes? Oof, I mean you can… but it’s kind of a slog. Canned or frozen are just easier (and cheaper, at least near me).
What if I don’t like capers? Honestly? Just skip ‘em. Maybe throw in a handful of green olives, but start with less since they’re super salty.
Can I prep this ahead? Yep, I sometimes chop everything in advance. Don’t assemble the pasta until you’re ready to eat or it goes mushy. Which, frankly, nobody likes.
Why is my spinach watery? Probably didn’t drain your ravioli or artichokes well enough, happens to the best of us! Just cook it an extra minute to dry it out a bit.
Can I double it? Absolutely—sometimes I make a double batch specifically for a late snack. Just use a truly big skillet or do it in two pans (learned that the hard way…)

If you actually try this, let me know how it goes—or if you wildly change anything! Recipes are living things, right? Oh, and don’t be afraid of a little mess. That’s half the fun, at least in my kitchen.