PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
This mushroom ravioli with spinach is a great meatless meal with mushrooms that are sauteed with spinach, garlic, sun-dried tomatoes, and mixed with ravioli. It’s a very easy dish to throw together using only six main ingredients. And a quick one since this is ready in less than thirty minutes.
Why do I love this delicious mushroom ravioli with spinach so much? Not only that, this requires only a few simple ingredients, incredibly easy to whip and fast, but this meatless weeknight dinner always leaves me full and satisfied. This recipe is also pretty versatile. I can make this using any type of ravioli. Either homemade or store-bought with varieties of filling. As for the mushrooms, you can choose from baby portobellos, cremini mushrooms, shiitake, porcini, button mushrooms, or oyster mushrooms.
Serve this mushroom ravioli with spinach by itself or with creamy sauce like Alfredo sauce or creamy sun-dried tomato sauce. If you want protein, enjoy this with grilled chicken, salmon, baked trout, or even loin chops.
Ingredients
1 tbsp olive oil
10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
4 cloves garlic, minced
¼ c. sun-dried tomatoes, chopped
10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
2 tbsp olive oil
5 ounces spinach, fresh
salt and pepper
¼ tsp red pepper flakes
How to make Mushroom Ravioli with Spinach
Step 1: Following the package directions, cook the ravioli until al dente. Drain when done.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and sliced mushrooms into the skillet. Cook for about 2 minutes, stirring. Next, add the fresh spinach, minced garlic, and red pepper flakes. Cook further until the spinach has wilted, stirring.
Step 3: Add the cooked ravioli to the skillet along with 1 tbsp olive oil. Stir well and gently reheat over medium-low heat. To taste, season with salt and pepper.
Nutrition Facts:
Amount per Serving: Calories 375, Fat 19g 29%, Saturated Fat 4g 25%, Cholesterol 38mg 13%, Sodium 488mg 21%, Potassium 670mg 19%, Carbohydrates 37g 12%, Fiber 4g 17%, Sugar 5g 6%, Protein 14g 28%, Vitamin A 3420IU 68%, Vitamin C 15.1mg 18%, Calcium 62mg 6%, Iron 9.4mg 52%
Ingredients
- 1 tbsp olive oil
- 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
- 4 cloves garlic, minced
- ¼ c. sun-dried tomatoes, chopped
- 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
- 2 tbsp olive oil
- 5 ounces spinach, fresh
- salt and pepper
- ¼ tsp red pepper flakes
Instructions
Step 1: Following the package directions, cook the ravioli until al dente. Drain when done.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and sliced mushrooms into the skillet. Cook for about 2 minutes, stirring. Next, add the fresh spinach, minced garlic, and red pepper flakes. Cook further until the spinach has wilted, stirring.
Step 3: Add the cooked ravioli to the skillet along with 1 tbsp olive oil. Stir well and gently reheat over medium-low heat. To taste, season with salt and pepper.
