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

My family loves Italian filled pasta combined with a flavorful mixture of vegetables and mushrooms! This recipe has been inspired by my Italian ravioli which also features lots of veggies.   I used store-bought ravioli filled with 4 cheese mix.

You can use any type of ravioli to combine with mushrooms: pesto filled ravioli, cheese ravioli, spinach filled ravioli, etc.  You can even make your own ravioli from scratch if you like.  I have 2 homemade ravioli recipes on my site that I highly recommend. Try homemade ravioli with goat cheese and spinach filling and ravioli with spinach and ricotta cheese filling.


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


Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.


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