Description
A creamy pasta dish featuring cheese ravioli combined with fresh spinach, mushrooms, and sun-dried tomatoes for a flavorful meal.
Ingredients
Scale
- 1 package (20 oz) cheese ravioli
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic for 1 minute.
- Add mushrooms and sun-dried tomatoes to the skillet; cook for 5 minutes until mushrooms are tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and bring to a simmer; add Parmesan cheese and stir until melted and creamy.
- Add the cooked ravioli to the skillet and toss to coat evenly; season with salt and pepper.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 15g