Description
This cheesy ravioli with spinach, mushrooms, and sun-dried tomatoes is a cozy, 30-minute one-skillet dinner. A satisfying vegetarian dish full of flavor and perfect for busy weeknights.
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
1. Bring a large pot of salted water to a boil. Cook ravioli until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat.
3. Add mushrooms and sun-dried tomatoes. Sauté for 2–3 minutes until mushrooms soften.
4. Stir in minced garlic and red pepper flakes. Let cook for 30 seconds.
5. Add fresh spinach and stir until wilted, about 2 minutes.
6. Lower heat to medium-low. Add cooked ravioli and 1 tablespoon olive oil. Stir gently to combine.
7. Reheat for 1–2 minutes and season with salt and pepper to taste.
8. Serve immediately with grated Parmesan or fresh basil, if desired.
Notes
– Frozen ravioli can be used — just boil as directed.
– Substitute kale or arugula if spinach isn’t available.
– Sun-dried tomatoes in oil offer the best flavor, but dry-packed work if rehydrated.
– Add cream or pasta water for a saucier version.
– Best enjoyed fresh. Store leftovers in the fridge and reheat gently in a skillet.
- Prep Time: 15
- Cook Time: 15
- Method: Skillet
- Cuisine: Italian