Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash

This recipe is the perfect way to use up the summer vegetables you have on hand. I picked up some delicious artichoke ravioli and tossed them with basil olive oil and sautéed mushrooms, onion, zucchini, yellow squash, grape tomatoes, and garlic. I topped the dish with shredded asiago cheese and fresh basil leaves. This was a delightful dinner that was so delicious! My kids thought it was just okay but my husband and I both LOVED it!

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash:
Recipe and photos by For the Love of


  • Artichoke ravioli (or flavor of your choice), cooked per instructions
  • 2 tsp olive oil
  • 1/4 red onion, cut into large pieces
  • 1 cup of mushrooms, quartered
  • 1/2 zucchini, diced
  • 1/2 yellow squash, diced
  • 1/2 cup of grape tomatoes
  • 1 clove of garlic, minced
  • 1 cup of baby spinach
  • Basil olive oil
  • Asiago cheese, shredded
  • Fresh basil leaves

Cook the ravioli per instructions (while the vegetables are cooking).

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an additional minute while stirring constantly. Remove from heat.

Layer a serving bowl with a few ravioli, drizzle with basil oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking

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