Description
The Mushroom Ravioli with Spinach is a sophisticated and flavorful dish that brings a touch of gourmet to any dinner table. This recipe combines the earthy tones of fresh mushrooms and the bright, nutritional benefits of spinach, nestled within tender ravioli pillows, and enhanced by the tangy sweetness of sun-dried tomatoes.Perfect for an intimate dinner or as a comforting weeknight meal, this dish appeals to both the palate and the eyes. It’s a simple yet impressive recipe that allows you to bring a piece of Italy to your kitchen, making it a sure favorite for anyone seeking a delicious and hearty meal.
Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil
¼ cup sun-dried tomatoes, chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
5 oz fresh spinach
4 cloves garlic, minced
¼ teaspoon red pepper flakes
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Cook ravioli until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add chopped sun-dried tomatoes and sliced mushrooms. Cook for 2 minutes, stirring occasionally.
Add fresh spinach, minced garlic, and red pepper flakes. Continue cooking and stirring until the spinach wilts.
To the skillet with sautéed mushrooms and vegetables, add cooked ravioli and 1 tablespoon of olive oil. Stir to combine.
Reheat gently on medium-low heat. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350