Description
A quick and comforting vegetarian pasta dish featuring cheese ravioli, earthy mushrooms, fresh spinach, and tangy sun-dried tomatoes in a creamy sauce.
Ingredients
- 1 package (20 oz) cheese ravioli
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (rehydrated if dry-packed)
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
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, about 5 minutes.
- Add garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream, Parmesan, salt, pepper, and red pepper flakes. Stir and simmer for 2 minutes until sauce thickens slightly.
- Add cooked ravioli to the skillet, gently toss to coat with sauce. Serve immediately.
Notes
You can customize the seasonings to taste. For a lighter version, use half-and-half instead of heavy cream. Add cooked chicken or sausage for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian-American