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
