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Artichoke Ravioli Recipe

Artichoke Ravioli Recipe

“This dish is so quick and easy to put together, but it tastes like you spent hours preparing it,” writes Darlene Brenden from Salem, Oregon. “The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread, and you’re done with dinner!”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 2 packages (9 ounces each) refrigerated cheese ravioli
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • 1. Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss.
  • 2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/3 cups) equals 290 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 1,159 mg sodium, 34 g carbohydrate, 4 g fiber, 16 g protein.

Reviews for Artichoke Ravioli

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Reviewed Apr. 26, 2012

"I even used a good frozen ravioli package and my whole family enjoyed it. Easy to make with some veggies on the side."

Reviewed Mar. 2, 2012

"only change I made was to saute FRESH mushrooms. Canned and jarred are gross!!"

Reviewed Jan. 13, 2012

"This was excellent and so easy! Hubby and kid-friendly too. I left out the olives because I can't stand them, but was still super tasty. Leftovers tasted just as good the next day!"

Reviewed Sep. 6, 2011

"This was a quick meal that was easy to prepare. The husband and kids loved it! Will make again."

Reviewed Apr. 15, 2011

"YUMMM!! Nom Nom Nom... :)"

Reviewed Jan. 12, 2011

"Great and simple recipe to make! Ravioli's were a good idea for the younger kids, and the hubby liked the meal as well. Love how the artichokes add that tangier flavor to the meal. Good weeknight choice for dinner!"

Reviewed Jan. 13, 2009

"Delicious and simple to make. You could also add italian sausage, roasted garlic, etc.. to make this a personal favorite."

Reviewed Nov. 19, 2008


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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.