Meatless Italian Ravioli

This meatless, Italian style ravioli is packed with flavor and veggies! Use your favorite store-bought version with filling of your choice (we're using pesto filled). The addition of spinach, artichoke hearts, capers, and sun-dried tomatoes give this dish a refreshing Mediterranean spin that will keep you full!
Servings 4
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 8 oz Ravioli cheese or pesto filled
  • 2 tbsp Member's Mark™ Olive Oil
  • 1/4 cup Sun-dried tomatoes chopped
  • 4 cloves Garlic minced
  • 3 tbsp Capers drained
  • 1/2 tsp Tone's® Italian Seasoning
  • 2 cups Spinach fresh
  • 1/4 cup Parmesan cheese shredded


  • Cook ravioli until al dente. Drain. 
  • In a large skillet, heat 2 tablespoons of olive oil on medium heat.  Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.  
  • To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers.  If it's not, add more salt (or capers), if needed.
  • When serving, top with shredded Parmesan cheese.  
Course: Main Course, pasta
Cuisine: Italian, Mediterranean
Keyword: italian, meatless, pasta, ravioli, spinach, veggie
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