Mushroom Ravioli with Spinach

Mushroom alimentary paste with Spinach – this simple meatless alimentary paste dinner needs solely half-dozen ingredients and thirty minutes!  Mushrooms area unit saute with spinach, garlic, preserved tomatoes and combined with alimentary paste.

Mushroom Ravioli with Spinach

My family loves Italian stuffed alimentary paste combined with a saporous mixture of vegetables and mushrooms! This formula has been galvanized by my Italian alimentary paste that additionally options countless veggies.   I used boughten alimentary paste full of four cheese combine.

You can use any form of alimentary paste to mix with mushrooms: pesto stuffed alimentary paste, cheese alimentary paste, spinach stuffed alimentary paste, etc. You'll even build your own alimentary paste from scratch if you wish. I actually have two home-baked alimentary paste recipes on my website that I extremely advocate.

Mushroom Ravioli with Spinach

Only half-dozen ingredients.  This formula needs spinach, mushrooms, preserved tomatoes, olive oil, garlic, and boughten or home-baked alimentary paste. Straightforward and easy!

30 minutes of it slow.  It’s an ideal nighttime formula that takes solely half-hour within the kitchen!  Your family can love the flavors during this alimentary paste dish!

Meatless dinner.  Mushroom alimentary paste doesn't have any meat, however this dinner can keep you full and happy.

Flexible formula.  This formula can work with any form of alimentary paste.  Use home-baked alimentary paste or get alimentary paste with any quite filling within the store.  Use baby portobellos, cremini mushrooms, shiitake, porcini, button mushrooms, or oyster mushrooms.

Mushroom Ravioli with Spinach

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

  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.

Post a Comment