Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
This recipe has always been a part of my family since I was a little kid. I remember my grandma used to cook this Mushroom Ravioli with Spinach all the time! She was a very skilled chef, and this is just one of her best ones! I am so grateful to her for sharing this with me because now, I get to share it with you as well! Here you go, friends! Just follow the ingredients and directions, and you are good to go! Have a wonderful day, everyone. Don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
4 cloves garlic, minced
10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
¼ c sun-dried tomatoes, chopped
2 tbsp olive oil
¼ tsp red pepper flakes
salt and pepper
5 ounces spinach, fresh
1 tbsp olive oil
Directions:
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the ravioli and cook until al dente. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium.
Add 2 tbsp of olive oil and allow it to become hot.
Add the sun-dried tomatoes and mushroom slices, then stir and cook for about 2 minutes.
Add the minced garlic and sauté until aromatic.
Add the red pepper flakes and spinach. Cook for another minute until the spinach is wilted completely.
Add the drained ravioli and 1 tbsp of olive oil. Stir everything until well combined.
Sprinkle salt and pepper on top to season.
Serve immediately and enjoy!
Nutrition Facts:
Calories 375 Fat 19g 29% Saturated Fat 4g 25% Cholesterol 38mg 13% Sodium 488mg 21% Potassium 670mg 19% Carbohydrates 37g 12% Fiber 4g 17% Sugar 5g 6% Protein 14g 28% Vitamin A 3420IU 68% Vitamin C 15.1mg 18% Calcium 62mg 6% Iron 9.4mg 52%
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