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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
