Description
A comforting dish of cheesy ravioli stuffed with fresh spinach, sautéed mushrooms, and sun-dried tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 1 pound cheese ravioli (store-bought or homemade)
- 3 cups fresh spinach
- 1 cup sliced mushrooms (cremini or button)
- 1/2 cup sun-dried tomatoes (chopped)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and minced garlic, sautéing until golden brown, about 5-7 minutes.
- Stir in fresh spinach and chopped sun-dried tomatoes, cooking until spinach wilts, about 2 minutes.
- Gently add cheese ravioli and heavy cream to the skillet, stirring until well combined and heated through, about 3-5 minutes.
- Season with salt and pepper to taste.
- Top with grated Parmesan cheese and allow to melt slightly before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg