PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
This is an easy meatless pasta that anyone can make using a few simple ingredients. This is not only easy but fast as this is ready in no more than thirty minutes! For this recipe, you can use any mushroom variety such as baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms. If you love Italian dishes, this sauteed mushroom with spinach, garlic, sun-dried tomatoes combined with ravioli is a must-try!
For this recipe, I used store-bought ravioli filled with four cheese mixes, but feel free to use your preferred ravioli. You can even make ravioli from scratch if you’d like. Give this dish a try very soon. I am sure you’ll love this as much as we do. It is a meatless dinner, yet it will keep you full and satisfied!
Ingredients
10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
2 tbsp olive oil
¼ c. sun-dried tomatoes, chopped
5 ounces spinach, fresh
¼ tsp red pepper flakes
4 cloves garlic, minced
salt and pepper
1 tbsp olive oil
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 to the skillet along with the sliced mushrooms. Cook for about 2 minutes while stirring.
Step 3: Add the fresh spinach to the skillet followed by the minced garlic and red pepper flakes. Cook further until the spinach has wilted, stirring.
Step 4: Now, add the cooked ravioli to the skillet with a tbsp olive oil. Give everything a good stir 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
- 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
- 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
- 2 tbsp olive oil
- ¼ c. sun-dried tomatoes, chopped
- 5 ounces spinach, fresh
- ¼ tsp red pepper flakes
- 4 cloves garlic, minced
- salt and pepper
- 1 tbsp olive oil
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 to the skillet along with the sliced mushrooms. Cook for about 2 minutes while stirring.
Step 3: Add the fresh spinach to the skillet followed by the minced garlic and red pepper flakes. Cook further until the spinach has wilted, stirring.
Step 4: Now, add the cooked ravioli to the skillet with a tbsp olive oil. Give everything a good stir and gently reheat over medium-low heat. To taste, season with salt and pepper.
