This Spinach and Mushroom Alfredo Ravioli is your new go-to. Creamy Alfredo hugs tender ravioli while earthy mushrooms and bright spinach add texture and color. It’s rich, silky, and comforting perfect for a tired weeknight or a low-effort date night.
Top reasons to make it now:
- Ready fast for busy schedules
- Uses simple, store-bought ravioli for less fuss
- Feels restaurant-quality with minimal effort
If you like quick, creamy pasta dishes, you might also enjoy this similar creamy bow-tie pasta with mushrooms and spinach for another easy dinner idea.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy evenings
- Uses pantry staples and one container of cream
- Crowd-pleaser for families and friends
- Comforting, creamy texture with fresh greens
Ingredients
- 1 lb (450g) spinach and cheese ravioli
- 2 tablespoon olive oil or butter
- 1 cup sliced mushrooms (button, cremini, or your favorite variety)
- 2 cups fresh spinach (chopped)
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- 2 garlic cloves (minced)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Optional: fresh parsley (chopped, for garnish)
Step-by-Step Instructions of Spinach and Mushroom Alfredo Ravioli
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions; drain and set aside.
- Heat the olive oil or butter in a large skillet over medium heat.
- Sauté the sliced mushrooms until they release their water and start to brown, about 5–6 minutes.
- Add the minced garlic to the mushrooms and cook 30–60 seconds until fragrant.
- Stir in the chopped fresh spinach and cook until wilted, about 1–2 minutes.
- Pour in the heavy cream and add the Italian seasoning; bring to a gentle simmer.
- Stir in the grated Parmesan cheese until the sauce thickens slightly, 2–3 minutes.
- Add the cooked ravioli to the skillet and gently toss to coat, heating through for 1–2 minutes.
- Season with salt and pepper to taste and sprinkle with chopped fresh parsley if using. Serve warm.
Tips for Success
- Use full-fat heavy cream for the creamiest sauce and best texture.
- Don’t overcook the ravioli cook to al dente so they hold up when tossed in sauce.
- If the sauce is too thick, thin with a splash of pasta water for silkier sauce.
Substitutions & Variations of Spinach and Mushroom Alfredo Ravioli
To Make It Vegan/Gluten-Free:
- Use vegan spinach and cheese ravioli or gluten-free ravioli.
- Swap heavy cream for unsweetened cashew cream or full-fat coconut milk and use vegan Parmesan.
Variations:
- Add cooked shredded chicken or sautéed shrimp for extra protein.
- Stir in sun-dried tomatoes or a spoonful of pesto for a flavor twist.
- Finish with lemon zest or a drop of truffle oil for a gourmet touch.
Storage Instructions of Spinach and Mushroom Alfredo Ravioli
Refrigerator:
- Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat or in the microwave, stirring occasionally.
Freezer:
- Alfredo sauce can change texture when frozen, but you can freeze the cooked ravioli and sauce separately in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Cook the ravioli and sauce separately, then combine and reheat when ready to serve. Chop mushrooms and mince garlic a day ahead to save time.
Frequently Asked Questions (FAQ) of Spinach and Mushroom Alfredo Ravioli
Can I use frozen ravioli?
- Yes. Cook frozen ravioli straight from the freezer, adding a minute or two to the package time. Drain and add to the sauce as directed.
Will the sauce split when reheating?
- Reheat gently over low heat and add a splash of milk or cream if it looks grainy. Stir frequently to bring it back together.
Can I make this dairy-free?
- Absolutely. Use plant-based cream (like cashew cream) and vegan Parmesan for a dairy-free version.
Final Thoughts
Spinach and Mushroom Alfredo Ravioli is a simple way to bring creamy comfort to a busy night without much fuss. It pairs quick cooking with big flavor, making it ideal for busy parents, professionals, or anyone who wants a cozy meal with little clean-up. Try it tonight, leave a comment to tell me how it turned out, and drop a star rating if you loved it—your feedback helps others find this easy, tasty recipe.
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Spinach and Mushroom Alfredo Ravioli
A creamy and comforting Spinach and Mushroom Alfredo Ravioli that’s ready in about 30 minutes, perfect for busy weeknights or date nights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 lb (450g) spinach and cheese ravioli
- 2 tablespoon olive oil or butter
- 1 cup sliced mushrooms (button, cremini, or your favorite variety)
- 2 cups fresh spinach (chopped)
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- 2 garlic cloves (minced)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Optional: fresh parsley (chopped, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions; drain and set aside.
- Heat the olive oil or butter in a large skillet over medium heat.
- Sauté the sliced mushrooms until they release their water and start to brown, about 5–6 minutes.
- Add the minced garlic to the mushrooms and cook 30–60 seconds until fragrant.
- Stir in the chopped fresh spinach and cook until wilted, about 1–2 minutes.
- Pour in the heavy cream and add the Italian seasoning; bring to a gentle simmer.
- Stir in the grated Parmesan cheese until the sauce thickens slightly, 2–3 minutes.
- Add the cooked ravioli to the skillet and gently toss to coat, heating through for 1–2 minutes.
- Season with salt and pepper to taste and sprinkle with chopped fresh parsley if using. Serve warm.
Notes
Use full-fat heavy cream for the creamiest sauce. Don’t overcook the ravioli to keep them al dente.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian