Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

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Cheese ravioli with spinach, mushrooms, and sun-dried tomatoes on a plate
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Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

Introduction

Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes is a delightful dish that combines flavor and nutrition. With its easy-to-follow steps and rich ingredients, this meal is perfect for busy weeknights or special occasions. You’ll love the creamy cheese filling of the ravioli paired with the earthy mushrooms, fresh spinach, and tangy sun-dried tomatoes.

Why Make This Recipe

This recipe is not just tasty but also quick to make. It uses simple ingredients that provide a balance of flavors and textures. The combination of ravioli with veggies makes it a wholesome option for any meal. Plus, it’s a great way to sneak in some greens into your diet without sacrificing taste!

How to Make Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

Making Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes is a breeze. Just follow these easy steps, and you’ll have a delicious meal ready in no time.

Ingredients

  • 1 (20 oz) package cheese ravioli (fresh or frozen)
  • 2 tbsp olive oil
  • 8 oz cremini or baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, wilted
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Directions

  1. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until browned, about 5-7 minutes.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add the cheese ravioli (fresh or frozen) and sauté according to package instructions until cooked through.
  4. In the last few minutes, gently fold in the wilted spinach and sun-dried tomatoes, allowing them to warm up.
  5. Season with salt and pepper to taste and serve hot, topped with grated Parmesan cheese if desired.

How to Serve Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

Serve this dish hot, garnished with freshly grated Parmesan cheese if you like a cheesy finish. It pairs well with a side salad or garlic bread for a complete meal.

How to Store Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

To store leftovers, let the dish cool down and place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through.

Tips to Make Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

  • If using frozen ravioli, cook them slightly longer to ensure they are soft and tender.
  • Feel free to add other vegetables like bell peppers or zucchini for extra color and nutrition.
  • Always taste and adjust seasoning according to your preference.

Variation

You can replace cheese ravioli with other pasta types, such as fettuccine or penne. For a vegan version, use dairy-free ravioli and omit the Parmesan cheese.

FAQs

1. Can I make this recipe in advance?
Yes, you can prepare the dish in advance and store it in the refrigerator. Just reheat before serving.

2. What type of cheese ravioli should I use?
You can use any type of cheese ravioli, such as ricotta or a four-cheese blend, depending on your taste.

3. Can I freeze the dish?
It’s best to freeze the un-cooked ravioli and prepare the sauce fresh. Cooked ravioli may not freeze well as they can become mushy when reheated.

Enjoy your homemade Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes! It’s a dish the whole family will love.

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Cheese Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

  • Author: olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dish combining creamy cheese ravioli with earthy mushrooms, fresh spinach, and tangy sun-dried tomatoes.

Ingredients

Scale
  • 1 (20 oz) package cheese ravioli (fresh or frozen)
  • 2 tbsp olive oil
  • 8 oz cremini or baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, wilted
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until browned, about 5-7 minutes.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add the cheese ravioli (fresh or frozen) and sauté according to package instructions until cooked through.
  4. In the last few minutes, gently fold in the wilted spinach and sun-dried tomatoes, allowing them to warm up.
  5. Season with salt and pepper to taste and serve hot, topped with grated Parmesan cheese if desired.

Notes

For extra flavor, try adding other vegetables like bell peppers or zucchini. Adjust seasoning to your preference.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 20mg

Keywords: cheese ravioli, spinach, mushrooms, pasta, Italian

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