Name: Mushroom Ravioli with Spinach in a Creamy Garlic Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb fresh mushroom ravioli (store-bought or homemade); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 medium shallot, finely chopped; 8 oz fresh cremini or button mushrooms, thinly sliced; 2 cups fresh spinach, washed and roughly chopped; ½ cup heavy cream (or a dairy-free alternative, like cashew cream); ¼ cup grated Parmesan cheese (optional for garnish); Salt and freshly ground black pepper, to taste; ¼ teaspoon red pepper flakes (optional, for a touch of heat); Fresh parsley or basil, chopped (for garnish)

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Introduction

Mushroom ravioli with spinach offers a comforting and elegant meal that’s perfect for any night of the week. This dish combines tender ravioli filled with mushrooms and a creamy garlic sauce, enhanced by fresh spinach for a vibrant touch. It’s both simple to prepare and full of flavor.

A white bowl filled with four square ravioli pieces, each having a light yellow dough with crimped edges, covered in a glossy brown sauce. Among the ravioli are medium-sized, sautéed, brown mushroom slices with a slightly crispy texture and vibrant green spinach leaves. The dish is sprinkled with coarse black pepper and has small bits of herbs and seasoning scattered throughout. The sauce pools at the bottom, adding a shiny, rich look to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh mushroom ravioli (store-bought or homemade)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, finely chopped
8 oz fresh cremini or button mushrooms, thinly sliced
2 cups fresh spinach, washed and roughly chopped
½ cup heavy cream (or a dairy-free alternative, like cashew cream)
¼ cup grated Parmesan cheese (optional for garnish)
Salt and freshly ground black pepper, to taste
¼ teaspoon red pepper flakes (optional, for a touch of heat)
Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions, usually 3-5 minutes for fresh ravioli. Reserve ½ cup of the pasta water before draining, then set the ravioli aside.
Step 2: In a large skillet, heat the olive oil and butter over medium heat until melted and slightly bubbly. Add the minced garlic and chopped shallot, sautéing for 2-3 minutes until fragrant and softened. Stir in the sliced mushrooms and cook for 5-7 minutes until they release moisture and turn golden brown. Add the spinach and cook for 2-3 minutes until wilted, seasoning with salt and pepper.
Step 3: Lower the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency. Season with salt, pepper, and red pepper flakes if using.
Step 4: Gently add the cooked ravioli to the skillet and toss carefully to coat with the creamy mushroom and spinach sauce. Remove from heat and sprinkle with grated Parmesan cheese and fresh herbs. Serve immediately while hot.

Tips & Variations

For a dairy-free version, substitute heavy cream with cashew cream or coconut cream and omit the Parmesan cheese.
Try adding a splash of white wine when sautéing the mushrooms for extra depth of flavor.
Fresh herbs like thyme or sage can be used instead of parsley or basil for a different aromatic profile.
If you can’t find fresh mushroom ravioli, use frozen ravioli and adjust cooking time accordingly.

Storage

Store any leftover mushroom ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or water to avoid drying out. It’s best enjoyed fresh but can be refrigerated and reheated carefully for convenience.

How to Serve

A white bowl holds a dish with five square ravioli pieces that are pale yellow with slightly crimped edges, floating in a thin brown sauce. Mixed in are several dark brown sautéed mushroom slices and bright green wilted spinach leaves. Bits of finely chopped herbs and cracked black pepper are scattered on top, adding texture and color contrast. The ingredients are evenly spread, showing a blend of smooth pasta, soft mushrooms, and leafy vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushroom ravioli instead of fresh?

Dried ravioli can be used, but the cooking time will be longer, usually around 8-10 minutes. Check the package instructions and reserve some pasta water as you would with fresh ravioli.

Can I add other vegetables to this dish?

Yes, vegetables like zucchini, peas, or asparagus can be added. Sauté them along with the mushrooms or spinach until tender before adding the cream sauce.