Ingredients:
10 oz cheese ravioli (fresh or frozen)
2 tbsp olive oil
1 cup mushrooms, sliced
1/4 cup sun-dried tomatoes, chopped
3 cups fresh spinach
3 garlic cloves, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Red pepper flakes (optional for heat)
Directions:
Cook the ravioli: Prepare the cheese ravioli according to package instructions. Drain and set aside.
Sauté the mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until golden brown (about 5 minutes).
Add sun-dried tomatoes and garlic: Stir in the chopped sun-dried tomatoes and minced garlic. Sauté for an additional 2 minutes.
Make the sauce: Add heavy cream to the skillet, stir in Parmesan cheese, and cook until the sauce thickens slightly.
Add spinach: Stir in fresh spinach and let it wilt for about 2 minutes. Season with salt, pepper, and red pepper flakes (if using).
Combine: Add the cooked ravioli to the skillet and toss everything together until well coated in the sauce.
Serve: Garnish with extra Parmesan and freshly ground black pepper, then serve warm.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 480 kcal per serving
