Vegetarian Spinach ravioli with artichokes and olives is the ultimate combination of bold Mediterranean flavors and nutritious ingredients. This meal is buttery, briny, and loaded with fiber-rich vegetables and protein-packed cannellini beans, creating a dish that’s both indulgent and great for your health.
We designed this recipe to ensure it’s not just easy to prepare but also perfect for busy weeknights. With only 25 minutes from start to finish, you’ll have a gourmet meal your family will love. Whether you’re looking for an easy spinach ravioli recipe or aiming to serve the best spinach ravioli dish at your table, this one checks all the boxes.
Why This Spinach Ravioli with Artichokes and Olives Is Good for You
- High in Fiber: Thanks to artichokes, cannellini beans, and spinach, this dish packs a fiber boost that supports digestive health.
- Rich in Vitamins: Spinach and artichokes contribute vitamins A, C, and K, while sun-dried tomatoes provide important antioxidants.
- Low in Processed Ingredients: By focusing on whole, nutrient-dense foods, you’re supporting your wellness goals.
- Versatile for Diets: Vegetarian-friendly and easy to adapt for gluten-free or low-carb diets. (See customizations below!)
- Protein-Packed: The combination of ricotta in the ravioli and cannellini beans makes this dish extra satisfying.
Wholesome Ingredients for This Spinach Ravioli with Artichokes and Olives
Every ingredient in this homemade ravioli with artichokes recipe was chosen to provide maximum flavor and nutrition. Let’s take a closer look at some star players:
- Spinach Ravioli: Look for spinach-and-ricotta ravioli made with quality ingredients. Consider whole-grain or gluten-free varieties if needed.
- Artichoke Hearts: These tender gems are rich in fiber and antioxidants. Frozen options are a convenient choice—and just as nutritious as fresh!
- Cannellini Beans: A plant-based protein powerhouse, these beans add creaminess and help keep you full longer. Chickpeas make a great substitute if needed.
- Kalamata Olives: Their briny sweetness balances the dish. Be sure to use pitted olives to save time.
Spinach Ravioli with Artichokes and Olives at a Glance
- Servings: 4 servings
- Prep Time: 25 minutes
- Total Time: 25 minutes
Ingredients for Spinach Ravioli with Artichokes and Olives
- 2 (8-ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
- 2 tablespoons oil from sun-dried tomato jar
- ½ cup drained oil-packed sun-dried tomatoes
- ¼ cup finely chopped shallot
- 3 cloves garlic, thinly sliced
- ¼ cup unsalted butter, cubed
- 1 (10-ounce) package frozen quartered artichoke hearts, thawed
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup pitted Kalamata olives, sliced
- ¼ cup chopped fresh basil
- 3 tablespoons toasted pine nuts
How to Make Spinach Ravioli with Artichokes and Olives
- Bring a large pot of water to a boil. Cook ravioli according to package instructions, reserving ⅓ cup of the cooking water. Drain the ravioli and toss with 1 tablespoon of sun-dried tomato oil.
- In a large nonstick skillet, heat the remaining 1 tablespoon of sun-dried tomato oil over medium heat. Add chopped shallot and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in the reserved ⅓ cup cooking water and bring it to a simmer. Stir in butter, one cube at a time, letting each piece melt before adding the next.
- Add thawed artichoke hearts and rinsed cannellini beans. Cook, stirring, until heated through, about 2–3 minutes.
- Fold in cooked ravioli, sun-dried tomatoes, Kalamata olives, fresh basil, and toasted pine nuts. Gently mix until ingredients are coated in sauce.
- Serve immediately, garnished with additional basil or pine nuts if desired.
How to Customize This Spinach Ravioli with Artichokes and Olives for Your Diet
Flex this healthy spinach and ricotta ravioli recipe to suit your needs:
- Vegan: Swap spinach-and-ricotta ravioli for vegan ravioli and replace butter with olive oil.
- Lower Calorie: Use reduced-fat ravioli or cut the butter in half and add extra vegetable broth.
- Keto: Swap out the ravioli for zucchini noodles and double the artichokes.
- Nut-Free: Omit the pine nuts and consider topping with hemp seeds or sunflower seeds instead.
Our Team’s Tips for the Best Spinach Ravioli with Artichokes and Olives
- Don’t overcook the ravioli: Follow the package instructions closely to avoid mushy pasta.
- Toast the pine nuts: Toasted pine nuts amplify flavor and add a satisfying crunch.
- Thaw artichokes properly: Drain and pat them dry to prevent a watery sauce.
- Meal prep: Chop your shallots, garlic, and sun-dried tomatoes in advance to save time.
- Reheating: Warm leftovers on low heat with a splash of water or broth to refresh the sauce.
Spinach Ravioli with Artichokes and Olives FAQs
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free spinach ravioli, which are widely available at most grocery stores.
What can I use instead of cannellini beans?
Chickpeas or navy beans are excellent substitutes, offering a similar creamy texture and mild flavor.
How can I make this dish vegan?
Swap the spinach-and-ricotta ravioli for vegan ravioli and use olive oil in place of butter.
Is this dish suitable for meal prep?
Yes! Cook the components separately, and reheat everything together when ready to serve.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth.
This spinach ravioli with artichokes and olives recipe gives you all the bold Mediterranean flavors with minimal effort. What dietary swap would you make to customize this dish for your table? Let us know in the comments below!
Vegetarian Spinach Ravioli with Artichokes and Olives
Ingredients
- 2 (8-ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
- 2 tablespoons oil from sun-dried tomato jar
- ½ cup drained oil-packed sun-dried tomatoes
- ¼ cup finely chopped shallot
- 3 cloves garlic, thinly sliced
- ¼ cup unsalted butter, cubed
- 1 (10-ounce) package frozen quartered artichoke hearts, thawed
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup pitted Kalamata olives, sliced
- ¼ cup chopped fresh basil
- 3 tablespoons toasted pine nuts
Instructions
- Bring a large pot of water to a boil. Cook ravioli according to package instructions, reserving ⅓ cup of the cooking water. Drain the ravioli and toss with 1 tablespoon of sun-dried tomato oil.
- In a large nonstick skillet, heat the remaining 1 tablespoon of sun-dried tomato oil over medium heat. Add chopped shallot and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in the reserved ⅓ cup cooking water and bring it to a simmer. Stir in butter, one cube at a time, letting each piece melt before adding the next.
- Add thawed artichoke hearts and rinsed cannellini beans. Cook, stirring, until heated through, about 2–3 minutes.
- Fold in cooked ravioli, sun-dried tomatoes, Kalamata olives, fresh basil, and toasted pine nuts. Gently mix until ingredients are coated in sauce.
- Serve immediately, garnished with additional basil or pine nuts if desired.