Mushroom Ravioli with Spinach
This Mushroom Ravioli with Spinach recipe features homemade or store-bought ravioli stuffed with a flavorful mixture of mushrooms and ricotta cheese, complemented by sautéed spinach. This delightful Italian dish is perfect for a cozy dinner and can be served with a light cream sauce or simply drizzled with olive oil.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 mixing bowl
Ingredients
- 12 ounces mushroom ravioli fresh or frozen
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 cup ricotta cheese
- 1 cup mushrooms finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- as desired Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli until they float to the top (about 3-4 minutes for fresh; 6-8 minutes for frozen). Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the finely chopped mushrooms to the skillet and cook for about 5 minutes, until the mushrooms are tender and have released their moisture. Stir in the salt, black pepper, and red pepper flakes (if using). Remove from heat.
- In a mixing bowl, combine the sautéed mushrooms with the ricotta cheese. Mix well to combine until creamy.
- In the same skillet, add the fresh spinach and sauté for 2-3 minutes until wilted. Remove from heat.
- To serve, place a portion of sautéed spinach on a plate, top with a few ravioli, and dollop with the mushroom-ricotta mixture. Sprinkle with grated Parmesan cheese before serving.
Notes
Feel free to make your own ravioli if you're up for the challenge! Use flour and eggs for the pasta and stuff it with the mushroom-ricotta filling.
For a creamier sauce, consider adding a splash of cream or a drizzle of high-quality olive oil over the dish before serving.
This dish pairs wonderfully with a light salad or garlic bread.