Dinner

Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes Recipe

ByHugo Harnd November 20, 2025November 20, 2025

Introduction

This cheesy ravioli dish with spinach, mushrooms, and sun-dried tomatoes is a quick and flavorful meal perfect for any night of the week. It combines tender pasta with fresh vegetables and a touch of spice for a satisfying plate.

The dish shows one layer of square ravioli pasta with a pale yellow color, topped with several layers of cooked dark green spinach leaves, a generous amount of sliced brown mushrooms, and thin strips of dark red sun-dried tomatoes, all lightly coated with a glossy sauce sprinkled with small green herbs and red chili flakes, served in a silver pan resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz cheese ravioli (or pesto-filled)
2 tablespoons olive oil
¼ cup sun-dried tomatoes, chopped
10 oz mushrooms, sliced
5 oz fresh spinach
4 cloves garlic, minced
¼ teaspoon red pepper flakes
1 tablespoon olive oil (for finishing)
Salt and black pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook ravioli until al dente. Drain and set aside.
Step 2: In a large skillet, heat 2 tablespoons olive oil over medium heat.
Step 3: Add mushrooms and sun-dried tomatoes. Sauté for 2–3 minutes until mushrooms soften.
Step 4: Stir in minced garlic and red pepper flakes. Let cook for 30 seconds.
Step 5: Add fresh spinach and stir until wilted, about 2 minutes.
Step 6: Lower heat to medium-low. Add cooked ravioli and 1 tablespoon olive oil. Stir gently to combine.
Step 7: Reheat for 1–2 minutes and season with salt and pepper to taste.
Step 8: Serve immediately with grated Parmesan or fresh basil, if desired.

Tips & Variations

Use pesto-filled ravioli for an herby twist that complements the sun-dried tomatoes beautifully.
For a creamy version, stir in a splash of heavy cream or a spoonful of ricotta before serving.
Add toasted pine nuts or walnuts for extra crunch and flavor.
Adjust red pepper flakes to your preferred heat level, or omit for a milder dish.

Storage

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water or olive oil to prevent sticking.

How to Serve

The dish shows a pan full of ravioli pasta with about three layers visually: the bottom layer is soft yellow ravioli with crimped edges, the middle layer has sautéed dark brown mushroom slices with a glossy texture, and bright green wilted spinach leaves scattered throughout, topped with thin, deep red sun-dried tomato strips and finely chopped green herbs, all lightly coated in a shiny, oily sauce mixed with small bits of roasted garlic. The pan is metallic and the whole image is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just cook it according to the package instructions before adding to the skillet with the vegetables.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, chopped roasted red peppers or cherry tomatoes sautéed briefly can add a similar burst of flavor.

Hugo Harnd