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

Cook Time 20

Servings

Calories 601kcal

Author Inspired by a recipe from Julia's Album

Equipment

skillet

Ingredients

10 ounces ravioli fresh, whatever filling you prefer
3 tablespoons olive oil divided
¼ cup sun-dried tomatoes chopped
1 pound button mushrooms any mushroom will do
5 ounces spinach fresh
4 cloves garlic minced
¼ teaspoon dried red pepper flake or more
Kosher salt to taste
ground black pepper to taste

Instructions

Cook ravioli until just barely done, a minute less than the package instructions.
Drain well.
Heat 2 tablespoons of olive oil in 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.

Notes

You can use any fresh ravioli you like in this dish.

Nutrition