Mushroom Ravioli with Spinach

This hearty mushroom ravioli with spinach creates a restaurant-quality meal using just six ingredients and takes only 30 minutes to prepare from start to finish. The earthy mushrooms pair beautifully with wilted spinach and sweet sun-dried tomatoes for a balanced, satisfying vegetarian dinner that tastes like you spent hours in the kitchen.

I first created this dish when hosting a last-minute dinner party and needed something quick yet impressive. The combination of textures and flavors had everyone asking for the recipe, and it's become my go-to solution when I want something special without spending hours in the kitchen.

Ingredients

• 10 oz ravioli: cheese ravioli or pesto-filled work equally well and provide a delicious base for the sauce
• 2 tablespoons olive oil: high-quality extra virgin adds the best flavor
• ¼ cup sun-dried tomatoes: chopped brings sweetness and concentrated umami flavor
• 10 oz mushrooms: cremini, button, or baby portobellos all work beautifully with different flavor profiles
• 5 oz fresh spinach: adds color, nutrition, and wilts perfectly into the sauce
• 4 cloves garlic: minced for essential aromatic flavor
• ¼ teaspoon red pepper flakes: provides gentle heat that balances the richness
• 1 tablespoon olive oil: added at the end for silkiness
• Salt and pepper: to taste

Step-by-Step Instructions

Cook the Ravioli:

Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions until al dente, typically 4 to 7 minutes. Be careful not to overcook as they will continue cooking slightly when added to the sauce. Drain well but do not rinse to preserve the starchy coating that helps sauce adhere.

Prepare the Vegetables:

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the chopped sun-dried tomatoes and sliced mushrooms to the hot pan. Cook for 2 full minutes, stirring occasionally to prevent sticking while allowing the mushrooms to release their moisture and begin to brown.

Create the Sauce:

Add the fresh spinach, minced garlic, and red pepper flakes to the skillet. Continue cooking while stirring gently until the spinach completely wilts down, which takes about 2 minutes. The volume will reduce dramatically as the spinach cooks, creating a more concentrated flavor base.

Combine and Finish:

Add the drained ravioli to the skillet with the sautéed vegetables. Drizzle with the remaining tablespoon of olive oil and stir gently to combine everything using a wooden spoon or silicone spatula. Be careful not to break the ravioli. Heat everything through on medium-low just until warmed evenly, about 1 to 2 minutes.

Season:

Taste the dish and season with salt and freshly ground black pepper according to your preference. The sun-dried tomatoes add saltiness, so start with less salt than you might normally use.

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My absolute favorite mushroom to use in this recipe is shiitake, which adds a meaty smokiness that transforms the dish. The first time I made this for my vegetarian sister, she remarked that it was the first pasta dish that truly satisfied her craving for something substantial and complex.

Perfect Pairings

This mushroom ravioli stands beautifully on its own but pairs wonderfully with a simple arugula salad dressed with lemon and parmesan. For dinner parties, I serve it with crusty garlic bread and a light Italian white wine like Pinot Grigio or Vermentino. The brightness of these accompaniments balances the earthy richness of the mushrooms perfectly.

Mushroom Selection Guide

The type of mushroom you choose significantly impacts the final flavor profile of this dish. Button mushrooms provide a mild, subtle base, while cremini offers slightly more earthiness. For a truly spectacular version, use a mixture of wild mushrooms like shiitake, oyster, and chanterelle when available. Always look for firm, dry mushrooms without slimy spots, and clean them with a damp paper towel rather than washing to preserve their texture and prevent waterlogging the dish.

Make It Your Own

This recipe welcomes thoughtful additions based on what you have on hand. A sprinkle of toasted pine nuts adds wonderful texture, while a handful of fresh herbs like basil or thyme brightens the earthy flavors. For a creamier version, stir in 2-3 tablespoons of mascarpone or cream cheese just before serving, or finish with a dusting of freshly grated Parmesan. During summer months, add halved cherry tomatoes in the final minute of cooking for bursts of fresh acidity.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this an excellent meal prep option. Reheat gently in a covered skillet with a splash of water or broth to prevent drying. I do not recommend freezing this dish, as the texture of both the ravioli and vegetables significantly deteriorates when thawed.

Common Queries

→ What types of mushrooms work best for this dish?

You can use virtually any mushroom variety, including cremini, button mushrooms, baby portobellos, shiitake, or oyster mushrooms. Each type brings its own unique flavor profile, with portobellos offering a meatier texture, shiitakes providing an earthy taste, and button mushrooms giving a milder flavor. Feel free to use a single variety or create a mushroom medley for more complex flavors.

→ Can I use frozen spinach instead of fresh?

While fresh spinach is recommended for optimal texture and flavor, you can substitute frozen spinach in a pinch. If using frozen, thaw completely and squeeze out excess moisture before adding to the pan. You may need to adjust the quantity as frozen spinach is more concentrated than fresh. Add it directly to the sautéed mushrooms and reduce the cooking time slightly since it's already wilted.

→ What type of ravioli goes best with this sauce?

This versatile sauce pairs well with virtually any ravioli filling. Cheese ravioli (whether ricotta, mozzarella, or a cheese blend) creates a classic combination, while pesto-filled ravioli adds an herbal dimension. Mushroom-filled ravioli intensifies the earthy flavors, and butternut squash ravioli creates an interesting sweet-savory contrast. Choose based on your preference or what's available.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare components ahead of time. Sauté the mushrooms, spinach, and sun-dried tomatoes mixture up to a day in advance and refrigerate. Cook the ravioli just before serving (slightly undercook it), then combine with the reheated vegetable mixture and the additional tablespoon of olive oil. Add a splash of pasta water if needed to refresh the sauce.

→ How can I add protein to this vegetarian dish?

While this dish is satisfying as a meatless meal, you can add protein several ways. For vegetarian options, toss in some white beans, chickpeas, or toasted pine nuts. If you eat animal proteins, grilled chicken, Italian sausage, or sautéed shrimp work beautifully. For a special touch, add small cubes of pancetta or prosciutto to the pan when sautéing the mushrooms. Sprinkle with grated Parmesan or pecorino romano cheese for additional protein and flavor.

→ What can I substitute for sun-dried tomatoes?

If you don't have sun-dried tomatoes, several alternatives can provide similar concentrated flavor. Try roasted red peppers (patted dry and chopped), cherry tomatoes (halved and sautéed until slightly blistered), or even a tablespoon of tomato paste (sautéed with the garlic). Each will create a different but complementary flavor profile while maintaining the dish's colorful appearance.