My wife and I enjoyed this simple mushroom ravioli so much we made it three times in one week. I grabbed a few packages of fresh, cheese-filled ravioli and some fresh produce at the market, and before long we had a quick, satisfying dinner on the table.
You can use any ravioli you prefer, but cheese-filled ravioli pairs especially well with mushrooms, spinach and my favorite addition: sun-dried tomatoes. A light sprinkle of freshly grated Parmesan just before serving is nice, but optional.
Easy. And Delicious.
Don’t overcook the ravioli — remove them from the boiling water about a minute before the package directions indicate. They’ll finish cooking in the skillet with the other ingredients. This mushroom ravioli is simple to make, full of flavor, and perfect for an easy weeknight meal.
This method also works well with tortellini or any fresh pasta.
The sun-dried tomatoes provide a bright, tangy note that ties the dish together.
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Mushroom Ravioli
Equipment
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skillet
Ingredients
- 10 ounces ravioli fresh, any filling you prefer
- 3 tablespoons olive oil divided
- 1/4 cup sun-dried tomatoes chopped
- 1 pound button mushrooms or any mushrooms you like
- 5 ounces spinach fresh
- 4 cloves garlic minced
- 1/4 teaspoon dried red pepper flakes or more to taste
- Kosher salt to taste
- Ground black pepper to taste
Instructions
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Cook the ravioli until just barely done — about a minute less than the package directions. Drain well.
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Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
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Add the sun-dried tomatoes and mushrooms and cook for about 2 minutes, stirring frequently.
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Add the spinach, garlic and red pepper flakes. Stir continuously until the spinach is fully wilted.
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Reduce the heat to medium-low, add the ravioli and the remaining 1 tablespoon of oil, and stir gently to combine.
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Cook until the ravioli are tender and heated through. Season with salt and pepper and serve immediately.
Notes
Nutrition
| Carbohydrates: 79 g
| Protein: 32 g
Nutritional values are approximate.