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Mushroom Ravioli
We enjoyed this simple mushroom ravioli dish so much that we ended up making it three times in one week. I picked up a few packages of fresh cheese-filled ravioli plus a few other fresh ingredients at the store and in no time we had a great dinner.
Course Main
Cuisine American
Keyword mushroom, ravioli
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 2
Calories 601 kcal
Cook ravioli until just barely done, a minute less than the package instructions. Drain well.
Heat 2 tablespoons of olive oil in a a large skillet or Dutch oven over medium heat.
Add the sun-dried tomatoes and mushrooms. Cook for 2 minutes, stirring often.
Add the spinach, garlic, and red pepper flakes. Stir and keep stirring until the spinach has wilted completely.
Reduce heat to medium-low. Add in the ravioli and remaining 1 tablespoon of oil. Stir gently. Cook until the ravioli is done.
Season with salt and pepper and serve.
Calories: 601 kcal | Carbohydrates: 79 g | Protein: 32 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 77 mg | Sodium: 1168 mg | Potassium: 1622 mg | Fiber: 10 g | Sugar: 13 g | Vitamin A: 6888 IU | Vitamin C: 32 mg | Calcium: 138 mg | Iron: 19 mg