Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes
A delightful and quick recipe combining cheese-filled ravioli with earthy mushrooms, vibrant spinach, and sun-dried tomatoes, perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 10 oz ravioli (cheese ravioli, pesto-filled, etc.) Use fresh or frozen based on availability
- 2 tablespoons olive oil
- ΒΌ cup sun-dried tomatoes, chopped Use oil-packed for extra flavor
- 10 oz mushrooms (cremini, button mushrooms, or baby portobellos), sliced
- 5 oz fresh spinach Fresh spinach enhances flavor
- 4 cloves garlic, minced
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant.
- Add sliced mushrooms and cook until softened.
- Stir in sun-dried tomatoes and spinach, cooking until spinach wilts.
- In a separate pot, cook the ravioli according to package instructions.
- Drain ravioli and add to the skillet mixture.
- Toss to combine and serve warm.
Notes
Serve warm with a sprinkle of Parmesan cheese on top. Pairs well with a simple side salad or garlic bread. Use fresh ingredients for the best flavor.
