Why You’ll Love This Recipe
- Quick and Easy: With just six ingredients and a 30-minute preparation time, this dish is ideal for busy evenings.
- Meatless Yet Satisfying: The combination of mushrooms and ravioli provides a hearty and fulfilling meal without the need for meat.
- Versatile: You can use any type of ravioli—cheese-stuffed, pesto-stuffed, or even homemade—and choose your preferred variety of mushrooms.
- Nutritious: Packed with vegetables like spinach and mushrooms, this dish offers a good dose of vitamins and minerals.
Ingredients
- 10 oz ravioli (cheese-filled, pesto-filled, etc.)
- 2 tablespoons olive oil
- ¼ cup sun-dried tomatoes, chopped
- 10 oz mushrooms (cremini, button, shiitake, or baby portobello), sliced
- 5 oz fresh spinach
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Ravioli: Prepare the ravioli according to the package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped sun-dried tomatoes and sliced mushrooms. Sauté for about 2 minutes, stirring occasionally.
- Add Spinach and Garlic: Stir in the fresh spinach, minced garlic, and red pepper flakes. Continue cooking until the spinach wilts, stirring frequently.
- Combine with Ravioli: Add the cooked ravioli to the skillet. Drizzle with an additional tablespoon of olive oil if desired. Gently toss to combine all ingredients.
- Season and Serve: Season with salt and pepper to taste. Reheat gently over medium-low heat if necessary. Serve warm.
Servings and Timing
- Servings: This recipe serves approximately 4 people.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Ravioli Options: Use any type of ravioli, such as spinach-filled, mushroom-filled, or butternut squash-filled ravioli.
- Mushroom Varieties: Experiment with different mushrooms like oyster, porcini, or a mix to enhance the flavor.
- Leafy Greens: Substitute spinach with kale or Swiss chard for a different texture and taste.
- Add Protein: Incorporate grilled chicken, shrimp, or tofu to make the dish more protein-rich.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat until warmed through. You may add a splash of olive oil or a bit of water to prevent sticking.
FAQs
1. Can I use frozen ravioli for this recipe?
Yes, you can use frozen ravioli. Just be sure to cook them according to the package instructions before adding them to the skillet.
2. What type of mushrooms work best?
Cremini, button, shiitake, or baby portobello mushrooms are all excellent choices for this dish.
3. Is this recipe suitable for vegetarians?
Yes, this is a meatless and vegetarian-friendly recipe.
4. Can I make this dish gluten-free?
Absolutely, by using gluten-free ravioli, you can make this dish gluten-free.
5. How can I add more flavor to the dish?
Consider adding a splash of white wine while sautéing the mushrooms or sprinkling some grated Parmesan cheese before serving.
6. Can I use other greens besides spinach?
Yes, kale or Swiss chard can be used as substitutes for spinach.
7. How do I prevent the ravioli from sticking together?
Toss the cooked ravioli with a little olive oil to prevent sticking before adding them to the skillet.
8. What side dishes pair well with this ravioli?
A simple green salad or roasted vegetables like asparagus or broccoli complement this dish nicely.
9. Can I add a sauce to this recipe?
While the dish is flavorful on its own, you can add a light cream sauce or Alfredo sauce if desired.
10. How long does it take to prepare this meal?
The total preparation and cooking time is approximately 30 minutes.
Conclusion
Mushroom Ravioli with Spinach is a versatile and delicious dish that brings together the rich flavors of mushrooms, spinach, and sun-dried tomatoes. Its simplicity and quick preparation make it a go-to recipe for any occasion. Enjoy this satisfying meal with your favorite side dish or a fresh salad.
Mushroom Ravioli with Spinach
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Mushroom Ravioli with Spinach is a quick, flavorful, and meatless pasta dish made with sautéed mushrooms, fresh spinach, and sun-dried tomatoes. Ready in just 30 minutes with only six ingredients, it’s perfect for a nutritious and satisfying weeknight dinner.
Ingredients
- 10 oz ravioli (cheese-filled, pesto-filled, etc.)
- 2 tablespoons olive oil
- ¼ cup sun-dried tomatoes, chopped
- 10 oz mushrooms (cremini, button, shiitake, or baby portobello), sliced
- 5 oz fresh spinach
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Cook the Ravioli: Boil the ravioli according to the package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sliced mushrooms, sautéing for 2 minutes.
- Add Spinach and Garlic: Stir in the spinach, minced garlic, and red pepper flakes. Cook until the spinach wilts, stirring frequently.
- Combine with Ravioli: Add the cooked ravioli to the skillet. Drizzle with additional olive oil if desired, and toss gently to combine.
- Season and Serve: Season with salt and pepper to taste. Reheat gently if needed and serve warm.
Notes
- Variations: Try different ravioli fillings (spinach, mushroom, or butternut squash) or greens (kale or Swiss chard).
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of olive oil or water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
