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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Wilt the Spinach: Add the fresh spinach to the skillet and stir until it wilts and becomes tender, while maintaining its bright green color.
- 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
