If you’re looking for a quick yet flavorful meal, this Mushroom Ravioli with Spinach and Sun-Dried Tomatoes is the perfect dish. Combining tender ravioli with savory mushrooms, fresh spinach, and the rich tang of sun-dried tomatoes, this pasta dish is as comforting as it is delicious. It’s a great weeknight dinner or a satisfying meal for entertaining guests. With minimal ingredients and a burst of fresh flavors, this vegetarian meal comes together in no time and is sure to impress.
Ingredients:
- 10 oz ravioli (cheese-filled, pesto-filled, or your favorite variety)
- 2 tablespoons olive oil (for cooking)
- ¼ cup sun-dried tomatoes, chopped
- 10 ounces of sliced mushrooms (such as cremini, button, or baby portobellos).
- 5 oz fresh spinach
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil (for garnish)
- Salt and pepper to taste
Instructions:
- Cook the Ravioli:
- Fill a large pot with water, add salt, and bring it to a boil.
- Cook the ravioli according to the package instructions, usually 3-4 minutes for fresh ravioli or longer for frozen.
- Once cooked, drain the ravioli and set aside.
- Sauté the Mushrooms:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced mushrooms and sauté for 5 to 7 minutes until they are golden brown and tender.
- Stir occasionally to avoid burning.
- Add Garlic and Sun-Dried Tomatoes:
- Add the minced garlic, red pepper flakes, and sun-dried tomatoes to the skillet.
- Sauté for another 2 minutes, allowing the garlic to become fragrant and the sun-dried tomatoes to soften.
- Cook the Spinach:
- Add the fresh spinach to the skillet with the mushrooms and garlic.
- Cook for 1-2 minutes, stirring frequently, until the spinach wilts down.
- Combine Ravioli and Vegetables:
- Once the spinach is wilted, gently add the cooked ravioli to the skillet. Toss everything together to coat the ravioli in the flavorful mixture of mushrooms, sun-dried tomatoes, and spinach.
- Finish and Serve:
- Drizzle the dish with 1 tablespoon of olive oil for added richness.
- Adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with extra red pepper flakes or fresh herbs if desired.
Conclusion:
This Mushroom Ravioli with Spinach and Sun-Dried Tomatoes is an easy yet elegant meal that’s perfect for any occasion. The combination of earthy mushrooms, bright sun-dried tomatoes, and fresh spinach makes this a hearty and nutritious vegetarian dish. Quick to prepare but full of flavor, it’s sure to become a favorite in your recipe rotation.
Mushroom Ravioli with Spinach and Sun-Dried Tomatoes
A savory and satisfying dish of ravioli tossed withsautéed mushrooms, fresh spinach, and tangy sun-dried tomatoes. This quick andeasy vegetarian recipe is perfect for weeknight dinners or special occasions.
Ingredients
- 10 oz ravioli cheese-filled, pesto-filled, or your favorite variety
- 2 tablespoons olive oil for cooking
- ¼ cup sun-dried tomatoes chopped
- 10 ounces of sliced mushrooms such as cremini, button, or baby portobellos.
- 5 oz fresh spinach
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil for garnish
- Salt and pepper to taste
Instructions
Cook the Ravioli:
- Fill a large pot with water, add salt, and bring it to a boil.
- Cook the ravioli according to the package instructions, usually 3-4 minutes for fresh ravioli or longer for frozen.
- Once cooked, drain the ravioli and set aside.
Sauté the Mushrooms:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced mushrooms and sauté for 5 to 7 minutes until they are golden brown and tender.
- Stir occasionally to avoid burning.
Add Garlic and Sun-Dried Tomatoes:
- Add the minced garlic, red pepper flakes, and sun-dried tomatoes to the skillet.
- Sauté for another 2 minutes, allowing the garlic to become fragrant and the sun-dried tomatoes to soften.
Cook the Spinach:
- Add the fresh spinach to the skillet with the mushrooms and garlic.
- Cook for 1-2 minutes, stirring frequently, until the spinach wilts down.
Combine Ravioli and Vegetables:
- Once the spinach is wilted, gently add the cooked ravioli to the skillet. Toss everything together to coat the ravioli in the flavorful mixture of mushrooms, sun-dried tomatoes, and spinach.
- Drizzle the dish with 1 tablespoon of olive oil for added richness.Finish and Serve:
- Adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with extra red pepper flakes or fresh herbs if desired.