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HOW TO MAKE MUSHROOM RAVIOLI WITH SPINACH

Mushroom Ravioli with Spinach – this easy meatless pasta dinner requires only 6 substances and 30 minutes!  Mushrooms are sauteed with spinach, garlic, solar-dried tomatoes and blended with ravioli.

My family loves Italian filled pasta blended with a flavorful aggregate of veggies and mushrooms! This recipe has been stimulated through my Italian ravioli which additionally capabilities plenty of vegetables.   I used store-bought ravioli filled with four cheese mix.

HOW TO MAKE MUSHROOM RAVIOLI WITH SPINACH
HOW TO MAKE MUSHROOM RAVIOLI WITH SPINACH

You may use any form of ravioli to combine with mushrooms: pesto crammed ravioli, cheese ravioli, spinach filled ravioli, and many others.  you could even make your very own ravioli from scratch if you like.  i've 2 homemade ravioli recipes on my website online that I relatively suggest.

MUSHROOM RAVIOLI

  • Best 6 ingredients.  This recipe calls for spinach, mushrooms, solar-dried tomatoes, olive oil, garlic, and save-bought or selfmade ravioli.  easy and smooth!
  • 30 minutes of some time.  It’s an excellent weeknight recipe that takes best half-hour inside the kitchen!  Your own family will love the flavors on this pasta dish!
  • Meatless dinner.  Mushroom ravioli does no longer have any meat, yet this dinner will preserve you complete and satisfied.
  • Bendy recipe.  This recipe will paintings with any form of ravioli.  Use selfmade ravioli or buy ravioli with any type of filling in the shop.  Use infant portobellos, cremini mushrooms, shiitake, porcini, button mushrooms, or oyster mushrooms.


HOW TO MAKE MUSHROOM RAVIOLI WITH SPINACH

INGREDIENTS:

  • 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomatoes , chopped
  • 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
  • 5 oz spinach , fresh
  • 4 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper

INSTRUCTIONS:

  1. Cook ravioli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
  3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
  4. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
  5. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
  6. Season with salt and pepper.

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