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Savory Spinach and Mushroom Ravioli

Savory Spinach and Mushroom Ravioli is a delightful meatless pasta dish that features tender cheese ravioli, baby portobello mushrooms, sun-dried tomatoes, and garlicky spinach. This delicious meal requires just a few ingredients and can be prepared in under 30 minutes!
4
30 min
TOTAL TIME
256
CALORIES
$1.61
PER SERVING
Savory Spinach and Mushroom Ravioli
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Ingredients
8 INGREDIENTS
4 SERVINGS
Baby Portobello Mushrooms
10 oz baby portobello mushrooms
sliced
Salt & Pepper
salt & pepper
to taste
Fresh Spinach
5 oz fresh spinach
Sun Dried Tomatoes
1/4 cup sun dried tomatoes
chopped
Cheese Ravioli
10 oz cheese ravioli
Olive Oil
3 tbsp olive oil
divided
Red Pepper Flakes
1/4 tsp red pepper flakes
Garlic
4 cloves garlic
minced
Directions
6 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Cook the cheese ravioli according to package instructions until al dente. Drain and set aside.
2
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3
Add the chopped sun-dried tomatoes and sliced baby portobello mushrooms to the skillet and cook for 2 minutes, stirring occasionally.
4
Add the fresh spinach, minced garlic, and red pepper flakes to the skillet. Continue cooking and stirring until the spinach wilts.
5
Add the cooked cheese ravioli and 1 tablespoon of olive oil to the skillet with sautéed mushrooms and vegetables. Stir to combine.
6
Reheat the mixture gently over medium-low heat, stirring occasionally. Season with salt and pepper to taste before serving.
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Health Info
Macros
22g
CARBS
15g
FAT
7g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
MILK
WHEAT
1 Recipe for Mushroom Ravioli
Mushroom Ravioli with Spinach
9
30 min
454
Mushroom Ravioli with Spinach
Frequently Asked Questions
How much filling should I put in each ravioli?
How do I prevent the ravioli from opening while cooking?
Should I cook the mushrooms before making the ravioli filling?
What kind of mushrooms is best for filling?
How can I make my ravioli more flavorful?
Can I make the ravioli in advance?
Should I serve mushroom ravioli with a sauce?
How do I know when the ravioli is cooked?
What types of cheese work best in a mushroom ravioli?
Can I use a pasta machine to make the ravioli pasta?