Savory Ravioli with Spinach and Mushrooms
Dive into a plate of our Savory Ravioli Skillet with Spinach and Mushrooms tonight! Perfectly cooked ravioli tossed with earthy mushrooms and vibrant spinach for a satisfying meal.
Ingredients
- 10 oz ravioli choose from cheese, pesto-filled, or other preferred fillings
- 3 tablespoons olive oil divided
- ¼ cup sun-dried tomatoes chopped
- 10 oz mushrooms cremini, button, or baby portobellos, sliced
- 5 oz fresh spinach
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Cook ravioli in boiling water 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 the chopped sun-dried tomatoes and sliced mushrooms. Sauté for about 2 minutes, stirring occasionally.
- Add the fresh spinach, minced garlic, and red pepper flakes to the skillet. Continue to cook, stirring frequently, until the spinach wilts.
- Add the cooked ravioli to the skillet along with the remaining tablespoon of olive oil. Stir gently to combine and reheat the mixture on medium-low heat.
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