Description
Homemade mushroom ravioli with spinach showcases rich Italian culinary traditions. Delicate pasta pockets filled with earthy mushrooms and tender spinach promise a comforting meal you’ll savor with each carefully crafted bite.
Ingredients
Scale
- 10 oz (280 g) ravioli (cheese, pesto-filled, etc.)
- 10 oz (280 g) mushrooms (cremini, button, or baby portobellos)
- 5 oz (140 g) spinach, fresh
- ¼ cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 2 tbsps olive oil
- ¼ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Boiling Preparation: Heat a generously salted water pot to a vigorous boil, then delicately immerse mushroom ravioli, cooking until achieving a perfectly tender al dente consistency in approximately 3-4 minutes.
- Sauté Foundation: Heat extra virgin olive oil in a spacious skillet over medium temperature, creating an aromatic cooking base for sun-dried tomatoes and mushroom slices, sautéing for 2 minutes while continuously stirring to develop rich caramelized flavors.
- Vegetable Integration: Introduce baby spinach leaves, finely minced garlic, and red pepper flakes into the skillet, cooking until spinach wilts into a vibrant emerald green texture while releasing its delicate flavors.
- Ravioli Incorporation: Gently transfer cooked ravioli into the vegetable mixture, drizzling additional olive oil and carefully folding to ensure comprehensive coating and uniform heating across all ingredients.
- Final Seasoning: Sprinkle kosher salt and freshly ground black pepper throughout the dish, meticulously adjusting seasonings to create a harmonious blend of earthy mushroom, bright spinach, and subtle spice notes while maintaining the ravioli’s delicate texture.
Notes
- Timing is Crucial: Cook ravioli precisely 3-4 minutes to achieve perfect al dente texture without becoming mushy or falling apart.
- Reserve Pasta Water: Save a small amount of starchy cooking liquid to help adjust sauce consistency and enhance flavor binding.
- Layer Flavors Strategically: Sauté sun-dried tomatoes and mushrooms first to develop deep, caramelized notes before adding delicate spinach and garlic.
- Temperature Control Matters: Use medium-low heat when combining ravioli with vegetables to prevent burning and ensure gentle, even reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg