Description
A comforting and flavorful pasta dish featuring cheesy ravioli tossed with sautéed spinach, mushrooms, and sun-dried tomatoes in a light garlic-infused sauce.
Ingredients
Scale
For the Crust:
- 1 lb cheese ravioli, fresh or frozen
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add mushrooms to the skillet and cook until softened and lightly browned, about 5-7 minutes.
- Stir in sun-dried tomatoes and spinach, cooking until spinach wilts, about 2-3 minutes.
- Add cooked ravioli to the skillet, tossing gently to combine with the vegetables. Sprinkle with Parmesan, basil, salt, pepper, and red pepper flakes if using. Serve warm.
Notes
You can customize the seasonings to taste.