Ingredients
Scale
- 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