Mushroom Ravioli with Spinach (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
10 oz cheese ravioli or pesto-filled ravioli
02 -
2 tablespoons olive oil
03 -
¼ cup sun-dried tomatoes, chopped
04 -
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
05 -
5 oz fresh spinach
06 -
4 cloves garlic, minced
07 -
¼ teaspoon red pepper flakes
08 -
1 tablespoon olive oil
09 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Bring a pot of water to a boil and cook ravioli until al dente. Drain and set aside.
02 -
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
03 -
Add chopped sun-dried tomatoes and sliced mushrooms to the skillet. Cook for 2 minutes, stirring occasionally.
04 -
Add fresh spinach, minced garlic, and red pepper flakes to the skillet. Continue cooking and stirring until the spinach wilts.
05 -
Add the cooked ravioli to the skillet along with 1 tablespoon olive oil. Stir to combine and reheat gently on medium-low heat.
06 -
Season the dish with salt and pepper to taste. Serve immediately.