MUSHROOM RAVIOLI WITH SPINACH

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PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people

It’s been a while since I last made this mushroom ravioli with spinach. This has been one of my favourites since I can remember! Although, lately I am trying new recipes that I kinda do away with my usual menu. Today, I figured why not make this mushroom ravioli again. I am not surprised that my family misses every bit of this delicious dish!

This ravioli is made with only six simple ingredients and ready in thirty minutes. Sauteed mushrooms, spinach, garlic, and sun-dried tomatoes combined with ravioli. For this recipe, you can use either baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms. As for the ravioli, I used store-bought ravioli filled with 4 cheese mixes (use either pesto-filled ravioli, cheese ravioli, spinach-filled ravioli, etc.) This easy mushroom ravioli with spinach still does not disappoint. I know I’ll be making this again very soon!

Ingredients

1 tbsp olive oil

10 ounces ravioli (cheese ravioli, pesto-filled, etc.)

10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)

¼ c. sun-dried tomatoes, chopped

2 tbsp olive oil

5 ounces spinach, fresh

4 cloves garlic, minced

salt and pepper

¼ tsp red pepper flakes

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 to the skillet and cook for about 2 minutes, stirring.

Step 3: To the skillet, add the fresh spinach, minced garlic, and red pepper flakes. Cook further while stirring until the spinach has wilted.

Step 4: Next, add the cooked ravioli along with 1 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%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...