Ingredients
Ravioli
- 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
Sautéed Vegetables
- 2 tablespoons olive oil
- 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
Finishing
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside.
- Sauté Mushrooms and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped sun-dried tomatoes and sliced mushrooms. Cook for about 2 minutes, stirring frequently, until mushrooms begin to soften.
- Add Spinach and Seasonings: Add fresh spinach, minced garlic, and red pepper flakes to the skillet. Continue cooking and stirring until the spinach wilts completely and the garlic is fragrant.
- Combine Ravioli and Finish: Add the cooked ravioli and 1 tablespoon of olive oil to the skillet with the sautéed vegetables. Stir gently to combine and reheat everything together on medium-low heat for a couple of minutes.
- Season to Taste: Season the dish with salt and pepper according to your preference. Serve hot and enjoy your flavorful mushroom ravioli with spinach.
Notes
- You can use any variety of mushrooms you prefer, such as shiitake, oyster, or cremini.
- For added protein, serve with a sprinkle of grated Parmesan cheese or a side of grilled chicken if not vegetarian.
- Adjust red pepper flakes according to your spice tolerance.
- If you prefer, use frozen ravioli but adjust cooking time accordingly.
- Sun-dried tomatoes packed in oil add more flavor but adjust olive oil quantity if used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
