Cheesy Ravioli with Spinach & Mushrooms Recipe

Introduction

Cheesy Ravioli with Spinach & Mushrooms is a quick and satisfying meal that combines tender ravioli with a creamy, flavorful sauce. Perfect for a cozy dinner, this dish balances rich cheese, earthy mushrooms, and fresh spinach for a deliciously comforting experience.

Ingredients

• 10 oz cheese or pesto-filled ravioli
• 2 tbsp olive oil
• 0.25 cup sun-dried tomatoes, chopped
• 10 oz mushrooms, sliced (cremini or baby portobello)
• 5 oz fresh spinach
• 4 cloves garlic, minced
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.25 tsp red pepper flakes (optional)
• salt and black pepper, to taste

Instructions

1. Step 1: Bring salted water to a boil, add ravioli, and cook until al dente—usually 3–5 minutes. Drain and reserve about ½ cup of pasta water.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 4–5 minutes until golden and fragrant.
3. Step 3: Add garlic and sun-dried tomatoes. Cook for about 1 minute until garlic is softened and aromatic.
4. Step 4: Pour in the heavy cream and stir in Parmesan. Mix gently until melted and smooth. Use reserved pasta water to loosen sauce if needed.
5. Step 5: Add spinach and stir until wilted and tender, keeping the color bright.
6. Step 6: Add cooked ravioli to the skillet and toss gently to coat. Adjust seasoning with salt, pepper, and red pepper flakes if using.

Tips & Variations

• Use fresh basil along with sun-dried tomatoes for an extra burst of flavor.
• Swap heavy cream for half-and-half for a lighter sauce.
• For a vegan version, substitute cheese-filled ravioli with dairy-free alternatives and use nutritional yeast in place of Parmesan.
• Add toasted pine nuts on top for added texture and nutty taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of water or cream to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just add a minute or two to the cooking time and cook until they float and are tender.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use cherry tomatoes sautéed until soft or omit them altogether for a milder flavor.

Cheesy Ravioli with Spinach & Mushrooms Recipe

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★★★★★

4.6 from 141 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A delicious and creamy cheesy ravioli dish featuring sautéed spinach, mushrooms, and sun-dried tomatoes, all tossed in a rich Parmesan cream sauce. Perfect for a comforting weeknight dinner that comes together quickly using simple ingredients.

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Ingredients

Scale 1x2x3x

Ravioli

• 10 oz cheese or pesto-filled ravioli

Sauce and Vegetables

• 2 tbsp olive oil
• 0.25 cup sun-dried tomatoes, chopped
• 10 oz mushrooms, sliced (cremini or baby portobello)
• 5 oz fresh spinach
• 4 cloves garlic, minced
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.25 tsp red pepper flakes (optional)
• salt and black pepper, to taste

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Instructions

1. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the cheese or pesto-filled ravioli and cook until al dente, typically 3 to 5 minutes. Drain carefully and reserve about ½ cup of the pasta cooking water for later use.
2. Sauté Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until they are golden brown and fragrant.
3. Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until the garlic softens and becomes aromatic, making sure not to burn it.
4. Make the Cream Sauce: Pour the heavy cream into the skillet and add the grated Parmesan cheese. Stir gently until the cheese melts and the sauce becomes smooth. If the sauce is too thick, loosen it by adding some of the reserved pasta water gradually.
5. Wilt the Spinach: Add the fresh spinach to the skillet and stir until it wilts and becomes tender, while maintaining its bright green color.
6. Combine Ravioli with Sauce: Add the cooked ravioli to the skillet with the sauce and vegetables. Toss gently to coat the ravioli evenly with the creamy sauce. Season with salt, black pepper, and red pepper flakes if using. Serve immediately for best flavor and texture.

Notes

• Use cheese-filled or pesto-filled ravioli based on your flavor preference.
• Reserve pasta water carefully as it helps to adjust sauce consistency and binds sauce to pasta well.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Sun-dried tomatoes add a tangy punch; omit them if you prefer a milder flavor.
• Adding red pepper flakes is optional, but they enhance the dish with a subtle heat.
• To make it gluten-free, use gluten-free ravioli available in stores.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: cheesy ravioli, spinach and mushroom ravioli, creamy pasta, Italian dinner, quick ravioli recipe