Name: Creamy Mushroom and Spinach Ravioli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound fresh mushroom ravioli; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 medium shallot, finely chopped; 8 ounces fresh cremini or button mushrooms, thinly sliced; 2 cups fresh spinach, washed and roughly chopped; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese (optional); Salt, to taste; Freshly ground black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); Fresh parsley or basil, chopped for garnish

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Introduction

This mushroom ravioli dish is a creamy, comforting meal perfect for mushroom lovers. Filled with fresh mushroom ravioli and complemented by a rich garlic, butter, and spinach sauce, it’s both elegant and easy to prepare.

The image shows a close-up of five golden-yellow ravioli with scalloped edges on a white plate, each ravioli topped lightly with cracked black pepper. Below and around the ravioli is a layer of cooked fresh spinach leaves, deep green with a wilted texture. Scattered on top and between the ravioli are several slices of browned, sautéed mushrooms with a juicy, slightly shiny texture. The dish is coated in a light golden sauce that pools slightly on the plate, adding a glossy finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh mushroom ravioli
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, finely chopped
8 ounces fresh cremini or button mushrooms, thinly sliced
2 cups fresh spinach, washed and roughly chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
Salt, to taste
Freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Fresh parsley or basil, chopped for garnish

Instructions

Step 1: Fill a large pot with salted water and bring it to a rolling boil. Add the mushroom ravioli and cook according to the package instructions. Before draining, reserve 1/2 cup of the pasta water and then set the ravioli aside.
Step 2: In a large skillet, heat the olive oil and unsalted butter over medium heat until melted and slightly bubbling.
Step 3: Add the minced garlic and finely chopped shallot to the skillet. Sauté for 2 to 3 minutes until they become soft and fragrant.
Step 4: Stir in the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their liquid and develop a golden color.
Step 5: Add the chopped spinach to the skillet and cook for 2 to 3 minutes, just until wilted. Season with a pinch of salt and pepper.
Step 6: Reduce the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2 to 3 minutes.
Step 7: If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 8: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using.
Step 9: Gently add the cooked ravioli to the skillet, tossing carefully to coat them in the creamy mushroom and spinach sauce.
Step 10: Remove from heat and sprinkle with grated Parmesan cheese and chopped fresh parsley or basil.
Step 11: Serve the ravioli immediately while hot for the best flavor and texture.

Tips & Variations

For added depth of flavor, use a mix of wild mushrooms instead of just cremini or button.
If you prefer a lighter sauce, substitute half of the heavy cream with milk.
To make it vegan, replace butter with olive oil, use a plant-based cream substitute, and skip the Parmesan or use a vegan cheese alternative.
Add toasted pine nuts or walnuts on top for extra texture and nuttiness.

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 to avoid breaking the ravioli, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

The image shows a close-up of a dish with ravioli as the base layer, which is pale yellow with a slightly glossy texture and scalloped edges, spread across a white bowl. On top of the ravioli are sautéed, glossy brown mushrooms with a soft texture, arranged evenly. There are also wilted dark green spinach leaves scattered throughout, adding contrast in color and texture. The dish is finished with a light golden-brown sauce that gives a slight shine to everything, and a sprinkle of black pepper and small green herb pieces on top. The whole plate is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ravioli instead of fresh?

Yes, but cooking times will vary. Follow the package instructions for dried ravioli and adjust the sauce consistency as needed.

Can I prepare the sauce ahead of time?

Yes, you can prepare the mushroom and spinach sauce up to one day in advance. Reheat gently and add the ravioli right before serving to keep them from becoming soggy.