Description
A delicious pasta dish featuring cheesy ravioli combined with fresh spinach, earthy mushrooms, and tangy sun-dried tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 package (20 oz) cheese ravioli
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Boil a large pot of salted water and cook the ravioli according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic for 1 minute.
- Add mushrooms and sun-dried tomatoes; cook for 5 minutes until mushrooms are tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add the cooked ravioli to the skillet and toss everything together; season with salt and pepper.
- Serve hot, garnished with grated Parmesan cheese.
Notes
For a vegetarian option, ensure the ravioli is egg-free. This dish pairs well with a crisp white wine.
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g