Ravioli with Artichokes & Spinach

Ravioli with artichokes capers and spinach is one of those effortless dinners that tastes like a special restaurant meal but comes together in minutes I first made it when I had surprise guests and now it is my go to when I need something both comforting and impressive The tangy capers and bright artichokes lighten up creamy cheese ravioli and spinach rounds it all out

I always keep a jar of marinated artichokes in my pantry just for this dish The burst of flavor from the capers and the way the spinach wilts into the sauce makes it a staple in my house

Ingredients

• Cheese ravioli fresh or frozen: Choose quality refrigerated ravioli for the best texture and flavor
• Olive oil: Pull out a fruity extra virgin olive oil to bring the whole dish together
• Garlic minced: The base for any good Italian sauce Fresh is best for maximum flavor
• Marinated artichoke hearts chopped: Tender and tangy Look for ones packed in oil not water for extra flavor
• Capers drained: Salty and briny They wake up the sauce Pick a firm brand without mushiness
• Fresh spinach: Adds color nutrition and a soft bite Use baby spinach for tenderness
• Grated Parmesan cheese: Nutty and savory Freshly grated tastes miles better than pre shredded
• Salt and black pepper To taste: Use flaky sea salt and freshly cracked pepper for a boost
• Red pepper flakes Optional: If you like a little heat go for it
• Fresh basil leaves for garnish: Bright and aromatic Tear just before serving for the best aroma

Step by Step Instructions

Boil the Ravioli:

Cook the ravioli according to package directions Keep the water at a gentle boil and stir occasionally so they do not stick Drain well and set aside Make sure to reserve a little pasta water in case you want to loosen up the sauce later

Heat the Oil and Sauté Garlic:

Warm olive oil in a large skillet over medium heat Add the minced garlic and stir constantly for about one minute It should smell fragrant but not brown

Add Artichokes and Capers:

Toss in chopped artichokes and capers Stir and cook for three to four minutes The artichokes should get a little golden and the capers will start to sizzle This step draws out their juices and flavors

Wilt the Spinach:

Add the spinach to the skillet in batches if needed Stir and cook until it just wilts to a silky tangle This takes about two minutes Do not overcook or it will lose its color

Season the Sauce:

Sprinkle in salt black pepper and red pepper flakes if using Taste as you go You want the sauce to be lively but not too salty since the Parmesan adds more seasoning

Combine Ravioli and Sauce:

Gently return the cooked ravioli to the skillet Use a soft spatula or spoon to toss everything so the pasta gets coated and warms through If it seems dry splash in a tablespoon or two of reserved pasta water

Finish with Parmesan and Basil:

Sprinkle grated Parmesan cheese all over and stir lightly The cheese should melt into the sauce Add torn basil leaves just before serving for a burst of freshness

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Capers are my favorite part of this recipe Their sharpness is the perfect complement to the creaminess of the ravioli and the artichokes are always a family favorite My kids used to pick out the spinach but now they love it

Storage Tips

Leftovers store well in an airtight container in the fridge for two days Reheat gently on the stovetop with a splash of water to keep the pasta moist I do not recommend freezing since the texture of ravioli and spinach can change

Ingredient Substitutions

Swap in any filled pasta like tortellini or even gnocchi If you cannot find marinated artichokes use canned but add a drizzle of extra olive oil and a squeeze of lemon Vegan versions of ravioli and nondairy Parmesan work great in this recipe too

Serving Suggestions

Serve with a crisp green salad and some crusty bread for soaking up the sauce A glass of chilled white wine like Pinot Grigio is a natural pairing I sometimes add toasted pine nuts on top for crunch

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The Origins of This Flavor Combo

Artichokes capers and spinach are classic Mediterranean ingredients and you will find them paired in many Italian kitchens This dish is inspired by simple trattoria meals where pasta meets whatever is fresh at hand The beauty is in letting each ingredient shine

Recipe FAQs

→ What type of ravioli works best for this dish?

Fresh or frozen cheese-filled ravioli both work well. Fresh ravioli provides a tender texture, while frozen is convenient and still delicious.

→ Can I substitute any ingredients for dietary preferences?

Spinach can be swapped for kale or Swiss chard, and Parmesan can be replaced with a plant-based cheese for a vegan option.

→ How do capers affect the dish’s flavor?

Capers add a briny, slightly tart note that brightens the dish and balances the richness of the cheese and pasta.

→ Is it possible to prepare this dish ahead of time?

Cook the ravioli and sauté the vegetables separately, then combine and gently reheat before serving to maintain freshness.

→ What cooking method is used for the sauce ingredients?

Sautéing garlic, artichokes, capers, and spinach in olive oil allows the flavors to meld and develop a fragrant base for the dish.

→ Can I add any extra flavors to enhance this dish?

A squeeze of lemon juice brightens the flavors, and red pepper flakes add a subtle heat if desired.