Mushroom Ravioli with Spinach in a Creamy Garlic Sauce Recipe
This Mushroom Ravioli with Spinach recipe features delicate fresh ravioli stuffed with a savory mushroom filling, complemented by a creamy garlic and shallot sauce enriched with fresh spinach. It’s a comforting yet elegant Italian-inspired dish that combines earthy flavors with a velvety sauce, perfect for a satisfying vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Ravioli and Sauce:
- 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
- Prepare the Ravioli: Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions, typically 3-5 minutes for fresh ravioli. Reserve ½ cup of the pasta water before draining the ravioli. Set the ravioli aside for later use.
- Sauté the Vegetables: In a large skillet, heat olive oil and unsalted butter over medium heat until melted and slightly bubbly. Add minced garlic and finely chopped shallots. Sauté for 2-3 minutes until fragrant and softened. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms release moisture and turn golden brown. Add fresh spinach and cook for 2-3 minutes, just until wilted. Season the vegetables with salt and freshly ground black pepper.
- Make the Sauce: Lower the heat to medium-low and stir in the heavy cream. Let it gently simmer for 2-3 minutes to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to achieve your desired consistency. Season the sauce with additional salt, black pepper, and optional red pepper flakes for a hint of heat.
- Combine and Serve: Gently add the cooked ravioli to the skillet and carefully toss to coat each piece with the creamy mushroom and spinach sauce. Remove the skillet from heat and sprinkle grated Parmesan cheese and freshly chopped parsley or basil over the ravioli. Serve immediately while hot for the best flavor and texture.
Notes
- Use fresh ravioli for best texture, but frozen can be substituted if well-thawed.
- For a dairy-free version, substitute heavy cream with cashew cream or coconut cream and omit Parmesan cheese.
- Reserve some pasta water to adjust sauce consistency and help it adhere better to the ravioli.
- Add red pepper flakes to add a subtle heat but adjust according to your taste preferences.
- Fresh herbs like parsley or basil add a bright, fresh finish to the dish.
Keywords: Mushroom ravioli, spinach, creamy sauce, Italian pasta, vegetarian dinner, mushroom sauce, homemade ravioli, easy pasta recipe
