Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
This Mushroom Ravioli with Spinach is a total family favorite! With simple ingredients, you can have the most satisfying dish to serve today! Ready in just half an hour. Enjoy!
Ingredients:
1 tbsp olive oil
5 ounces spinach, fresh
salt and pepper
10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
¼ tsp red pepper flakes
4 cloves garlic, minced
¼ c sun-dried tomatoes, chopped
10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
2 tbsp olive oil
Directions:
Refer to the directions provided on the package of the ravioli on how to cook it. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp olive oil and allow it to become hot.
Add the mushrooms and sun-dried tomatoes into the hot skillet, then sauté for about 2 minutes or until soft.
Add minced garlic, red pepper flakes, and fresh spinach. Sauté for a few minutes until aromatic. Make sure that the spinach is wilted.
Add the cooked ravioli and 1 tbsp olive oil. Toss everything to coat.
Reduce the heat to medium-low, then simmer the dish for a few more minutes.
Taste, then add salt and pepper to taste. Remove from the heat.
Serve and enjoy!
Notes:
Feel free to use any type of ravioli for this recipe.
Any type of mushroom will do.
Kale is also a great alternative to spinach.
You can use marinara sauce, four-cheese pasta sauces, or Alfredo sauce for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
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
- 5 ounces spinach, fresh
- salt and pepper
- 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
- ¼ tsp red pepper flakes
- 4 cloves garlic, minced
- ¼ c sun-dried tomatoes, chopped
- 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
- 2 tbsp olive oil
Instructions
Refer to the directions provided on the package of the ravioli on how to cook it. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp olive oil and allow it to become hot.
Add the mushrooms and sun-dried tomatoes into the hot skillet, then sauté for about 2 minutes or until soft.
Add minced garlic, red pepper flakes, and fresh spinach. Sauté for a few minutes until aromatic. Make sure that the spinach is wilted.
Add the cooked ravioli and 1 tbsp olive oil. Toss everything to coat.
Reduce the heat to medium-low, then simmer the dish for a few more minutes.
Taste, then add salt and pepper to taste. Remove from the heat.
Serve and enjoy!
Notes
Feel free to use any type of ravioli for this recipe. Any type of mushroom will do. Kale is also a great alternative to spinach. You can use marinara sauce, four-cheese pasta sauces, or Alfredo sauce for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
