Easy Artichoke Ravioli with Sun Dried Tomatoes and Fried Capers

Published: Jun 8, 2019 · Modified: May 9, 2024 by Kelly · This post may contain affiliate links · 54 Comments

This Easy Artichoke Ravioli is full of the flavors of the Mediterranean! Ravioli is stuffed with lemony, marinated artichokes, creamy ricotta, and parmesan. It’s tossed in a simple parsley butter with sun dried tomatoes and fried capers sprinkled on top. Made quick and easy using dumpling wrappers (gyoza).

Ever since I started making my own Marinated Artichokes, I just want to put them in everything! Their fresh, lemony flavor brightens up so many dishes. This Artichoke Ravioli is one of my favorites.

The flavors in this Easy Artichoke Ravioli are just amazing. The base for the ravioli is ricotta. I make it with my Homemade Ricotta and it’s just creamy and divine. You can also use store bought.

Mixed into the ricotta are marinated artichoke hearts. Once again, I use my Easy Marinated Artichoke Hearts. Their flavor is superior to anything you can buy in a jar and they take minutes to prepare.

A hint of lemon zest brightens things up without being overpowering, and parmesan adds a rich, cheesy, umami flavor.

I’ve kept the sauce simple so that it complements the ravioli. Melted butter is the base of the sauce for its buttery richness. I haven’t browned it to keep things fresh and sunny. Parsley pairs perfectly with artichoke and adds to the freshness of the sauce.

Sprinkled on top are sun dried tomatoes for a little tang. Fried Capers are magical little flavor bombs, adding a salty, briny flavor and a surprising crispy crunch.

Put these flavors all together – artichoke, lemon, sun dried tomato, capers, parsley – with creamy ricotta and butter - and it’s so good. Unbelievably good.

Jump to Section

How to make ravioli with dumpling wrappers (gyoza)

I love homemade Ravioli, but let’s face it, I don’t often have the time. But I still want to enjoy my favorite ravioli flavors. Making ravioli with dumpling wrappers is the perfect alternative. They’re fast, easy, and very much like pasta. They’re thicker and more pasta like than wonton wrappers. I try to find the smallest, thickest wrappers I can, about 3 ½ inches wide. Look for frozen dumpling wrappers in Asian grocery stores.

Making ravioli with dumpling wrappers is so quick and easy. Keep the wrappers frozen and thaw for about an hour before using (or follow the directions on the package). Place a wrapper on the work surface, spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.

How to make Artichoke Ravioli

To make the filling for the Artichoke Ravioli, start with the marinated artichokes. I highly recommend making my Easy Marinated Artichokes, their flavor can’t be matched by those from a jar. They’re super quick and easy. They take about 5 minutes to make and they’re made from artichoke hearts canned in water. At the very least, cut up a can of artichoke hearts and toss them with about 1-2 tablespoons lemon juice, 1-2 tablespoons olive oil, a little dried oregano, a little salt, and a little chili flakes. Let it sit for about 5 minutes and you’re ready to go. The fresh lemon and olive oil will give them a delicious flavor that’s hard to find in a jar. It’s all about the quality ingredients.

So, starting with marinated artichoke hearts, drain them and squeeze off any excess liquid that might make the filling too runny. (Leftover marinade from my Easy Marinated Artichokes makes a great dressing for salad or vegetables.) Pulse them a few times in a food processor or chop them by hand.

Ricotta cheese is added next. I use my Homemade Ricotta Cheese, it’s so creamy and rich. I love using the version made with cream for the creamiest, richest ravioli. For a lighter version, use the milk only Homemade Ricotta. Store bought ricotta will also do.

Add 1 finely minced garlic clove, 1 ounce of parmesan, and ½ teaspoon lemon zest, just a touch to brighten without overpowering the delicate flavor of the artichokes. Salt and pepper to taste. I use a few pinches of both, depending on how salty the artichokes are. After mixing, give it a taste so you can add more salt if necessary.

Pulse the ingredients in the food processor or mix by hand just until combined. It’s nice to see flecks of artichoke in the filling. Taste for seasoning at this point. Depending on how lemony and salty the artichokes are, you may or may not need to add more salt. You can also add a teaspoon of lemon juice if you think it needs it. If my marinated artichokes have enough lemon still clinging to them, the extra teaspoon may not be necessary.

Keep the wrappers frozen and thaw for about an hour before using (or follow the directions on the package). Place a wrapper on the work surface, spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.

I use about 1 tablespoon (16g) of filling for a 3 ½ inch wrapper.

Lay the filled ravioli out on a lightly floured surface as you make them. If you will be holding them a few hours before cooking them, put them in a sealed container with a sheet of wax paper in between the layers. The edges that you put water on for sealing should be dry before layering. Store in the refrigerator until ready or use. They can also be frozen.

Boil the ravioli in salted water until al dente, about 4-5 minutes. Boil them in batches so you don’t crowd the pan. Give them a stir occasionally to be sure they’re not sticking to each other. I cook about 7 at a time. You can remove one and test it by testing the sealed edge – the thickest part.

Toss the cooked Artichoke Ravioli in melted butter and chopped fresh parsley. Salt to taste. Sprinkle on chopped sun dried tomatoes and fried capers to garnish. Check out my post on Fried Capers. They take just minutes to make, but add a wonderful salty, briny flavor and light, crispy crunch. Top with grated parmesan.

How to freeze

Artichoke Ravioli can definitely be frozen. Freeze them in a single layer on a baking sheet. When they are frozen you can put them in a ziplock bag. Frozen Artichoke Ravioli are perfect for the quickest weeknight dinner or lunch. Just pull a couple out of the bag and boil them whenever the craving strikes.

Recipe

Easy Artichoke Ravioli

Kelly

This Easy Artichoke Ravioli is full of the flavors of the Mediterranean! Ravioli is
stuffed with lemony, marinated artichokes, creamy ricotta, and parmesan. It’s
tossed in a simple parsley butter with sun dried tomatoes and fried capers
sprinkled on top. Made quick and easy using dumpling wrappers (gyoza).

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Italian

Servings servings

Calories 544 kcal

Ingredients

60 dumpling wrappers gyoza, thawed for about 1 hour before using

For the filling:

1 ½ cups marinated artichoke hearts *see note (about 7.6oz, 215g, drained and squeezed)
1 cup ricotta cheese *see note (8oz,227g)
½ teaspoon finely grated lemon zest
1 clove garlic minced
½ cup grated parmesan cheese (1oz, 28g)
Salt and pepper to taste I use a few pinches of both
1 teaspoon lemon juice (optional) to taste, depending on how lemony Artichoke Hearts are

For the Sauce:

8 tablespoons unsalted butter (4oz, 113g)
½ cup chopped fresh parsley
Salt to taste

To garnish:

½ cup chopped sun dried tomatoes (2oz, 57g)
½ cup Fried Capers *see note
Freshly grated parmesan

Instructions

Drain the marinated artichokes and lightly squeeze off any excess liquid.
Pulse them a few times in a food processor or chop them by hand.
Add ricotta, finely minced garlic clove, parmesan, and lemon zest. Salt and pepper to taste.
Pulse the ingredients in the food processor or mix by hand just until combined. It’s nice to see flecks of artichoke in the filling.
Taste for seasoning at this point. Depending on how lemony and salty the artichokes are, you may or may not need to add more salt. You can also add a teaspoon of lemon juice if you think it needs it. If the marinated artichokes have enough lemon still clinging to them, the extra teaspoon may not be necessary.
Place a wrapper on the work surface. Spoon the filling on top being sure not to get any on the edges. Wet the edges of the wrapper with water using a brush or your finger. Place a wrapper on top, gently pressing out any air bubbles and sealing the edges, without pushing any of the filling into the edges.
I use about 1 tablespoon (16g) of filling for a 3 ½ inch wrapper.
Lay the filled ravioli out on a lightly floured surface as you make them. If you will be holding them a few hours before cooking them, put them in a sealed container with a sheet of wax paper in between the layers. The edges that you put water on for sealing should be dry before layering. Store in the refrigerator until ready or use. They can also be frozen.
Boil the ravioli in salted water until al dente, about 4-5 minutes. Boil them in batches so you don’t crowd the pan. Give them a stir occasionally to be sure they’re not sticking to each other. I cook about 7 at a time. You can remove one and test it by testing the sealed edge – the thickest part.
For the Sauce: Melt the butter in a sauce pan. Turn off the heat and add chopped parsley and salt to taste.
Toss the cooked Artichoke Ravioli in melted butter and chopped fresh parsley.
Sprinkle on chopped sun dried tomatoes and fried capers to garnish.
Top with grated parmesan.

Notes

Makes about 30 ravioli
For the ricotta, check out my Homemade Ricotta.
For the marinated artichoke hearts, I highly recommend using my Easy Marinated Artichoke Hearts. They taste so much better than jarred and take only minutes to make.
1 ½ cups drained and lightly squeezed marinated artichoke hearts weighs about 7.6oz, 215g.
You can substitute wonton wrappers if dumpling wrappers are unavailable.
To make Fried Capers, check out my post here.

Nutrition

Calories: 544kcalCarbohydrates: 55gProtein: 17gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 1218mgPotassium: 475mgFiber: 4gSugar: 4gVitamin A: 1755IUVitamin C: 22mgCalcium: 233mgIron: 4mg

Keyword artichoke ravioli

Tried this recipe?Let us know how it was!