Mushroom Ravioli with Spinach
Mushroom Ravioli with Spinach – this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.
CourseMain Course
CuisineItalian
Keywordmushroom ravioli
Prep Time15minutes minutes
Cook Time15minutes minutes
Total Time30minutes minutes
Servings4 people
Calories375kcal
Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil
¼ cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
5 oz spinach , fresh
4 cloves garlic , minced
¼ teaspoon red pepper flakes
1 tablespoon olive oil
salt and pepper
Instructions
Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat.
Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.
To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
Season with salt and pepper.
