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Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes

A quick and cheesy ravioli dish loaded with savory mushrooms, fresh spinach, and tangy sun-dried tomatoes.

Ingredients

Scale
  • For the Ravioli and Veggies:
  • 1 lb cheese-filled ravioli (fresh or frozen)
  • 8 oz baby bella mushrooms, sliced
  • 3 cups fresh baby spinach
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped

Instructions

  1. Cook the ravioli according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, sauté the sliced mushrooms until golden and tender, about 5 minutes.
  3. Add the spinach and sun-dried tomatoes to the skillet and cook until spinach is wilted, about 2 minutes.
  4. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables.
  5. Serve immediately, topped with extra cheese if desired.

Nutrition