Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes
A deliciously creamy pasta dish featuring cheese-filled ravioli, sautéed spinach, earthy mushrooms, and tangy sun-dried tomatoes.
Ingredients
Pasta and Sauce Base
- 1 package package of cheese ravioli Look for high-quality, fresh or frozen ravioli.
- 2 cups fresh spinach Always use fresh for the best flavor.
- 1 cup mushrooms, sliced Button or cremini mushrooms work well.
- 1/2 cup sun-dried tomatoes, chopped Opt for sun-dried tomatoes packed in oil.
- 1 cup heavy cream For a lighter option, use half-and-half.
- 1 cup grated Parmesan cheese Freshly grated Parmesan melts better.
- 2 tablespoons olive oil Choose high-quality extra virgin olive oil.
- 2 cloves garlic, minced Fresh garlic adds great flavor.
- Salt and pepper to taste Freshly cracked pepper enhances the dish.
- Fresh basil for garnish Add at the end for freshness and color.
Instructions
Cooking the Dish
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add 2 minced cloves of garlic and sauté for 1-2 minutes until fragrant.
- Add 1 cup of sliced mushrooms and cook for 4-5 minutes until softened.
- Incorporate 1/2 cup of chopped sun-dried tomatoes and 2 cups of fresh spinach, cooking until the spinach wilts.
- Pour in 1 cup of heavy cream and bring to a gentle simmer for about 5 minutes.
- Add 1 package of cheese ravioli and cook according to package instructions (about 3-5 minutes).
- Gently fold in 1 cup of grated Parmesan cheese until melted and season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
Store leftovers in an airtight container for up to 3 days. To reheat, add a splash of milk or cream. You can also prep the filling and sauce a day in advance.