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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Method: Main Course
- Cuisine: Italian
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
- Cook the ravioli according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté the sliced mushrooms until golden and tender, about 5 minutes.
- Add the spinach and sun-dried tomatoes to the skillet and cook until spinach is wilted, about 2 minutes.
- Add the cooked ravioli to the skillet and gently toss to combine with the vegetables.
- Serve immediately, topped with extra cheese if desired.
Nutrition
- Calories: 450 kcal
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 18 g
Find it online: https://cheerychop.com/cheesy-ravioli-spinach-mushrooms/