Mushroom & Spinach Ravioli with Sun-Dried Tomatoes

Description

Tender cheese ravioli tossed with sautéed mushrooms, spinach, and sun-dried tomatoes in a rich garlic-butter sauce. A quick restaurant-style dinner that’s ready in about 30 minutes.

Ingredients

• 20 oz (560 g) cheese ravioli
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz (225 g) mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, sliced
• 4 cups fresh spinach
• ½ teaspoon red pepper flakes
• ¼ cup vegetable or chicken broth
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the ravioli according to package directions. Drain and set aside.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add mushrooms and cook for 5–7 minutes until browned.
4. Stir in garlic and cook for 30 seconds.
5. Add sun-dried tomatoes and red pepper flakes.
6. Pour in the broth and simmer for 2 minutes.
7. Add spinach and cook until wilted.
8. Gently fold in the cooked ravioli.
9. Sprinkle with Parmesan cheese and toss to coat.
10. Season with salt and black pepper.
11. Garnish with fresh parsley and serve immediately.

Prep Time

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Servings

• 4 servings

Q&A

Q: Can I use frozen ravioli?
A: Yes. Cook according to package instructions before adding to the skillet.

Q: What mushrooms work best?
A: Baby bella (cremini), white button, or shiitake mushrooms all work well.

Q: Can I make it creamy?
A: Yes. Add ½ cup heavy cream after the broth and simmer for 2–3 minutes.

Q: Can I add protein?
A: Grilled chicken, Italian sausage, shrimp, or white beans pair nicely with this dish.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days.