Description
A comforting and flavorful pasta dish featuring cheesy ravioli tossed with sautéed spinach, mushrooms, and sun-dried tomatoes in a light garlic-infused olive oil sauce.
Ingredients
Scale
For the Crust:
- 1 package (20 oz) cheese ravioli
- 2 tablespoons 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
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
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 browned, about 5-7 minutes.
- Stir in sun-dried tomatoes and spinach, cooking until spinach is wilted, about 2-3 minutes.
- Add cooked ravioli to the skillet, tossing gently to combine with the vegetables. Sprinkle with Parmesan cheese, salt, and pepper.
- Garnish with fresh basil and serve immediately.
Notes
You can customize the seasonings to taste.