PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
If you want another fantastic recipe to try. This meatless dish is a must! So good, even your pickiest eaters will love and devour this!
All it takes is a good thirty minutes to throw this six-ingredient recipe together. The mushrooms are sauteed with spinach, garlic, sun-dried tomatoes. Add the ravioli, toss, and viola! You have a delicious meal ready in no time! For the mushrooms, you can pick your favourite. You can use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms. For the ravioli, I love using store-bought ravioli filled with 4 cheese mixes. This recipe is not only simple, easy, and quick, but this is a pretty flexible recipe. You can use your favourite ravioli and mushrooms. You can even make your ravioli. Whip this up any time, even on your busiest days.
Ingredients
10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
2 tbsp olive oil
10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
¼ c. sun-dried tomatoes, chopped
4 cloves garlic, minced
¼ tsp red pepper flakes
5 ounces spinach, fresh
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 and sliced mushrooms in a large skillet and cook for about 2 minutes, stirring.
Step 3: To the skillet, add the fresh spinach, minced garlic, red pepper flakes. Continue to cook while stirring until the spinach has wilted.
Step 4: Now, add the cooked ravioli to the skillet with the sauteed mushrooms and veggies along with a 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
- 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
- 2 tbsp olive oil
- 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
- ¼ c. sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- 5 ounces spinach, fresh
- 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 and sliced mushrooms in a large skillet and cook for about 2 minutes, stirring.
Step 3: To the skillet, add the fresh spinach, minced garlic, red pepper flakes. Continue to cook while stirring until the spinach has wilted.
Step 4: Now, add the cooked ravioli to the skillet with the sauteed mushrooms and veggies along with a tbsp olive oil. Stir well and gently reheat over medium-low heat. To taste, season with salt and pepper.
