Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can't find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).

Spinach Ravioli with Artichokes & Olives

sun-dried oil

(10 ounce) package frozen quartered artichoke hearts, thawed

Kalamata olives, sliced

pine nuts

basil

Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.


Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; saut&eacute; until heated through, 2 to 3 minutes.


Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.


This isn't a recipe. This is more "let me through together everything I have in my pantry and call it a recipe" thing. Beans (not mashed or anything, just drained and added), ravioli, and artichokes should be allowed to mix this way.Keep the ravioli, dried tomatoes, olives and maybe add a bit of butter and you're better off. I'm sad I wasted ny ravioli on this 🙄. Never blindly follow a recipe again.

I loved this! I made exactly as recipe with canned artichokes. Yes, it appears dry put the complexity of flavor in each bite would be drowned out by any sauce.

Love each of the respective ingredients on their own. Mixing together is genius. As always, I added some of the ravioli water to make an au jus for some crusty bread dipping.  Left overs were just as yummy the next day.

It was delicious!  Made recipe as directed - with canned artichoke hearts because I couldn't find frozen.  Would not change a thing.  Just enough oil to coat everything, but not overpowering.  Flavors blended well without any individual ingredient dominating the others.  Surprisingly filling too.   Next time I'm considering stirring in a few fresh spinach leaves at the end.  The dish does not need it - but I'm always looking for ways to add greens to my meals.

My husband is the cook of the family and picked out this recipe for a Saturday supper. We love it.... We used a commercial ravioli stuffed with spinach and ricotta and used frozen artichokes with a couple from a jar of marinated artichokes in olive oil. With the beans and the toasted pine nuts it was tasty and filling. And since there was just the two of us, we have enough for another meal. He wants to make it again and share it with friends... and I wish we could serve it to our friends in the courtyard of a house in Tuscany!

Wonderful dish. Full of flavor. I also added a little fire roasted pepper to this, and heated the veggies in a little olive oil. I'm not sure why some folks are saying it is dry.  I can only imagine that they are used to a lot of sauce on pasta. Maybe? I rarely use a lot of sauce for a veggie pasta dish or in creating traditional, old world pasta dishes anyway. I wish I could post a picture of the dish. Definite keeper.

Major disappointment given the cost of ingredients. It was very “dry “ and would need an entire overhaul

My husband loved this recipe! It's definitely a repeat in our house. He liked the fact that it wasn't in a sauce, and it was filling. He really liked the flavor instead of boring ravioli and sauce. I couldn't agree more.

A bit dry for our taste, maybe I'll try adding some diced canned tomatoes, or vegetable broth next time.

This recipe is so easy and so satisfying!

spinach ravioli with artichokes & olives

Total: 15 minutes

Author : Carolyn Hodges, M.S., RDN

Ingredients

Instructions

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