Cheesy Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes 🍅 🍄🟫
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
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Ingredients
• 500 g (18 oz) cheese ravioli (fresh or frozen)
• 2 tbsp olive oil or butter
• 250 g (9 oz) mushrooms, sliced (cremini or button)
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, sliced (oil-packed, drained)
• ½ tsp chili flakes (optional)
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 1 cup (240 ml) heavy cream (or half-and-half)
• ¾ cup freshly grated Parmesan cheese
• 2 cups fresh spinach
• 1 tbsp butter (for finishing)
Optional Add-Ins
• Grilled chicken or crispy bacon
• Toasted pine nuts or walnuts
• Fresh basil or parsley
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Instructions
1. Cook the Ravioli
1. Boil ravioli in well-salted water according to package directions.
2. Reserve ½ cup pasta water, then drain.
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2. Make the Sauce
1. Heat olive oil or butter in a large skillet over medium heat.
2. Sauté mushrooms for 4–5 minutes until golden and their moisture evaporates.
3. Add garlic, chili flakes, Italian seasoning, salt, and pepper; cook 30 seconds.
4. Stir in sun-dried tomatoes.
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3. Creamy Finish
1. Pour in cream and bring to a gentle simmer.
2. Add Parmesan and stir until melted.
3. Toss in spinach and cook until just wilted.
4. Stir in butter for extra richness.
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4. Combine
1. Add ravioli to the sauce.
2. Toss gently to coat, adding reserved pasta water as needed for a silky texture.
3. Taste and adjust seasoning.
