Mushroom Ravioli with Spinach
This delicious dish combines tender mushroom ravioli with sautéed spinach for a flavorful and satisfying meal. Perfect for a cozy dinner, it brings together earthy mushrooms and fresh greens in a light sauce.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 wooden spoon or spatula
- 4 serving plates
Ingredients
- 12 oz mushroom ravioli You can substitute frozen mushroom ravioli if fresh is not available.
- 2 cups fresh spinach
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes Optional.
- salt To taste.
- pepper To taste.
- grated Parmesan cheese For serving (optional).
Instructions
- Bring a large pot of salted water to a boil. Add in the mushroom ravioli and cook according to package instructions, usually about 3-5 minutes, until al dente. Reserve ½ cup of the pasta water and drain the ravioli using a colander.
- While the ravioli is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the fresh spinach and red pepper flakes (if using). Cook for 2-3 minutes until the spinach is wilted.
- Once the spinach is cooked, add the drained ravioli to the skillet. Gently toss to combine, adding a bit of reserved pasta water as needed to create a light sauce. Season with salt and pepper to taste.
- Serve hot on plates and sprinkle with grated Parmesan cheese if desired.
- For a bright flavor, consider adding a squeeze of lemon juice before serving.
Notes
You can substitute frozen mushroom ravioli if fresh is not available.
Feel free to add a squeeze of lemon juice for a bright flavor.
For added protein, consider including sautéed chicken or shrimp.