Description
This delicious and hearty Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes combines tender cheese-filled ravioli with sautéed mushrooms, flavorful sun-dried tomatoes, and fresh spinach. Enhanced with garlic and red pepper flakes for a subtle kick, and finished with a drizzle of olive oil, this easy stovetop recipe makes a perfect weeknight dinner that’s both satisfying and full of vibrant flavors.
Ingredients
Scale
Pasta
- 10 oz cheese ravioli (or pesto-filled)
Vegetables & Aromatics
- 10 oz mushrooms, sliced
- 5 oz fresh spinach
- ¼ cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
Oils & Seasonings
- 2 tablespoons olive oil
- 1 tablespoon olive oil (for finishing)
- ¼ teaspoon red pepper flakes
- Salt and black pepper, to taste
Optional Garnishes
- Grated Parmesan cheese or fresh basil, for serving
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook until al dente, usually 3-5 minutes depending on package instructions. Drain and set aside.
- Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté Mushrooms and Sun-Dried Tomatoes: Add sliced mushrooms and chopped sun-dried tomatoes to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Wilt Spinach: Add fresh spinach to the skillet and stir continuously for about 2 minutes until the spinach wilts and reduces in volume.
- Combine Ravioli and Oil: Lower the heat to medium-low. Add the cooked ravioli and 1 tablespoon of olive oil to the skillet. Gently stir to combine all ingredients evenly without breaking the ravioli.
- Reheat and Season: Allow the mixture to reheat for 1 to 2 minutes on medium-low heat. Season with salt and black pepper to taste, stirring gently.
- Serve: Serve the ravioli immediately, optionally topped with grated Parmesan cheese or fresh basil for added flavor and presentation.
Notes
- For a vegan version, use vegan ravioli and skip the Parmesan garnish.
- You can substitute sun-dried tomatoes packed in oil or rehydrate dry ones before chopping.
- Adjust red pepper flakes to control the spiciness level.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: cheesy ravioli, spinach, mushrooms, sun-dried tomatoes, easy dinner, Italian pasta recipes, vegetarian pasta
