Mushroom Ravioli with Spinach
Mushroom Ravioli with Spinach is a delightful Italian dish that combines tender ravioli with sautéed mushrooms, fresh spinach, and sun-dried tomatoes. This simple yet flavorful recipe is perfect for a quick weeknight dinner, offering a comforting taste of Italy in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes, chopped
- 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
- 5 oz spinach, fresh
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Cook the ravioli until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add chopped sun-dried tomatoes and sliced mushrooms to the skillet. Cook for 2 minutes, stirring occasionally.
- Add fresh spinach, minced garlic, and red pepper flakes to the skillet. Continue cooking and stirring until the spinach wilts.
- Add the cooked ravioli to the skillet along with 1 tablespoon of olive oil. Stir gently to combine and reheat on medium-low heat.
- Season the dish with salt and pepper according to taste.
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg