Cheesy Ravioli with Spinach & Mushrooms Recipe

Introduction

This Cheesy Ravioli with Spinach & Mushrooms is a comforting and flavorful dish perfect for a quick weeknight dinner. Creamy sauce, tender mushrooms, and vibrant spinach make each bite satisfying and delicious.

Ingredients

• 10 oz cheese or pesto-filled ravioli
• 2 tbsp olive oil
• 0.25 cup sun-dried tomatoes, chopped
• 10 oz mushrooms, sliced (cremini or baby portobello)
• 5 oz fresh spinach
• 4 cloves garlic, minced
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.25 tsp red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, usually 3–5 minutes. Drain and reserve about ½ cup of the pasta water.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 4–5 minutes until they turn golden and fragrant.
3. Step 3: Stir in minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until the garlic softens and becomes aromatic.
4. Step 4: Pour in the heavy cream and add the Parmesan cheese. Stir gently until the cheese melts and the sauce becomes smooth. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Step 5: Add fresh spinach and stir until it wilts but retains its bright green color.
6. Step 6: Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Season with salt, black pepper, and red pepper flakes if using. Serve warm.

Tips & Variations

• For extra richness, stir in a tablespoon of butter when adding the cream.
• Swap out spinach for kale or arugula for a different leafy green flavor.
• Add cooked Italian sausage or grilled chicken for additional protein.
• If sun-dried tomatoes are not available, use cherry tomatoes sautéed until soft.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just cook them according to package instructions until al dente before adding to the sauce.

Is this recipe suitable for a vegetarian diet?

Yes, this dish is vegetarian as long as the ravioli and Parmesan cheese do not contain animal rennet. Check labels or use vegetarian-friendly versions.

Cheesy Ravioli with Spinach & Mushrooms Recipe

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★★★★★

4.9 from 119 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 3–4 servings 1x

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Description

A delicious and creamy Cheesy Ravioli with Spinach & Mushrooms, featuring tender ravioli tossed in a savory Parmesan cream sauce with sautéed mushrooms, garlic, sun-dried tomatoes, and fresh spinach. This comforting dish comes together quickly using simple ingredients for a hearty meal perfect for any night of the week.

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Ingredients

Scale 1x2x3x

Pasta

• 10 oz cheese or pesto-filled ravioli

Sauce and Vegetables

• 2 tbsp olive oil
• 0.25 cup sun-dried tomatoes, chopped
• 10 oz mushrooms, sliced (cremini or baby portobello)
• 5 oz fresh spinach
• 4 cloves garlic, minced
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.25 tsp red pepper flakes (optional)
• Salt and black pepper, to taste

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Instructions

1. Cook the ravioli: Bring a large pot of salted water to a boil. Add the cheese or pesto-filled ravioli and cook for 3–5 minutes until al dente. Once cooked, drain the ravioli, reserving about ½ cup of the pasta water to use later in the sauce.
2. Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until they turn golden and release their aroma.
3. Add garlic and sun-dried tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until the garlic softens and becomes aromatic.
4. Prepare the creamy sauce: Pour in the heavy cream and add the grated Parmesan cheese. Stir gently until the cheese melts and the sauce becomes smooth. If the sauce is too thick, loosen it with some of the reserved pasta water.
5. Wilt the spinach: Add the fresh spinach to the skillet and stir until the spinach wilts and turns tender, while retaining its bright green color.
6. Toss the ravioli in the sauce: Add the cooked ravioli to the skillet and gently toss to coat evenly with the creamy spinach and mushroom sauce. Season with salt, black pepper, and red pepper flakes if you like a bit of heat. Serve immediately.

Notes

• Reserve pasta water to adjust the sauce consistency.
• Use fresh Parmesan for best flavor and melting texture.
• Adjust red pepper flakes to your spice preference or omit for no heat.
• Spinach can be substituted with kale or Swiss chard if desired.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Cheesy ravioli, spinach, mushrooms, creamy sauce, Italian pasta, easy dinner, vegetarian pasta