Description
A creamy and savory pasta dish featuring cheese-filled ravioli tossed with fresh spinach, sautéed mushrooms, and tangy sun-dried tomatoes in a garlic-infused sauce.
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until browned and tender.
- Add minced garlic and sun-dried tomatoes to the skillet. Cook for 1-2 minutes until fragrant.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and the sauce thickens slightly.
- Add the cooked ravioli to the skillet, tossing gently to coat in the sauce. Season with salt and pepper.
- Serve immediately, garnished with fresh basil if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American