Mushroom Ravioli with Spinach
A savory and elegant dish combining fresh mushroom ravioli with sautéed spinach and a creamy garlic sauce, perfect for a quick vegetarian dinner.
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 1 lb fresh mushroom ravioli store-bought or homemade
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 medium shallot finely chopped
- 8 oz fresh cremini or button mushrooms thinly sliced
- 2 cups fresh spinach washed and roughly chopped
- 1/2 cup heavy cream or dairy-free alternative
- 1/4 cup grated Parmesan cheese optional
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes optional
- Fresh parsley or basil chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the mushroom ravioli according to package instructions, about 3-5 minutes. Reserve 1/2 cup pasta water and drain.
- Heat olive oil and butter in a large skillet over medium heat until melted and bubbly.
- Add minced garlic and chopped shallot and sauté for 2-3 minutes until fragrant and softened.
- Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and moisture evaporates.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted, seasoning with salt and pepper.
- Lower the heat to medium-low and add the heavy cream, simmer for 2-3 minutes, stirring gently.
- If sauce is too thick, add reserved pasta water to reach desired consistency. Season with salt, pepper, and optional red pepper flakes.
- Gently toss the cooked ravioli with the sauce in the skillet to coat evenly.
- Remove from heat and garnish with grated Parmesan and chopped fresh herbs.
- Serve immediately while hot for best flavor and texture.
Notes
- Use dairy-free cream for a vegan option.
- Store leftovers in airtight container refrigerated up to 2 days.
- Add a splash of white wine for extra flavor.
- Fresh herbs can be substituted with dried if needed.