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

Directions:

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.

Season with salt and pepper to taste.

Prep Time: 10 minutes Cook Time: 15 minutes Serving Size: 4 servings

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. 

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, pasta

Cuisine Italian

Servings 4 Servings

Ingredients

  

1x2x3x

• 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

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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.

Keyword #northeastnosh #ravioli #pasta #sundriedtomatoes #mushrooms #italiancuisine #comfortfood #spinach

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