Description
A quick and indulgent pasta dish featuring cheese ravioli, sautéed mushrooms, fresh spinach, and tangy sun-dried tomatoes in a creamy garlic sauce.
Ingredients
- 1 package (20 oz) cheese ravioli (refrigerated or frozen)
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 5 oz fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook ravioli according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until golden and tender, about 5-7 minutes.
- Add minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
- Reduce heat to medium-low. Pour in heavy cream and stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until wilted, about 2-3 minutes. Season with red pepper flakes, salt, and pepper.
- Gently toss in the cooked ravioli and coat with the sauce. Serve immediately.
Notes
You can customize the seasonings to taste. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American