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Creamy Mushroom and Spinach Ravioli Recipe

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★★★★★

4.5 from 124 reviews

This Mushroom Ravioli recipe features delicate fresh mushroom-filled pasta tossed in a rich and creamy sautéed mushroom and spinach sauce. Enhanced with garlic, shallots, olive oil, and butter, the sauce is finished with Parmesan and fresh herbs, making it a comforting and elegant Italian-inspired dish perfect for a weeknight dinner or special occasion.

Ingredients

Scale

Ravioli

  • 1 pound fresh mushroom ravioli

Sauce

  • 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

  1. Boil Ravioli: Fill a large pot with salted water and bring it to a rolling boil. Add the fresh mushroom ravioli and cook according to package instructions, usually around 3-4 minutes until they float to the top. Reserve 1/2 cup of the pasta cooking water before draining the ravioli. Set the cooked ravioli aside carefully to avoid tearing.
  2. Heat Oil and Butter: In a large skillet, combine olive oil and unsalted butter. Heat over medium heat until the butter melts and starts to bubble lightly, creating a flavorful base for the sauce.
  3. Sauté Aromatics: Add the minced garlic and finely chopped shallot to the skillet. Sauté for 2 to 3 minutes, stirring frequently, until they soften and become fragrant without browning.
  4. Brown Mushrooms: Add the thinly sliced cremini or button mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and develop a beautiful golden-brown color.
  5. Wilt Spinach: Stir in the roughly chopped fresh spinach and cook for 2 to 3 minutes until just wilted. Season the mixture lightly with salt and freshly ground black pepper to enhance the flavors.
  6. Incorporate Cream: Reduce the skillet heat to medium-low. Pour in the heavy cream and let it simmer gently for 2 to 3 minutes to thicken slightly and meld the flavors together.
  7. Adjust Sauce Consistency: If the sauce becomes too thick, add a splash of the reserved pasta cooking water gradually until you reach your desired consistency.
  8. Season Sauce: Taste the sauce and season with additional salt, freshly ground black pepper, and red pepper flakes if you prefer a hint of heat.
  9. Combine Ravioli and Sauce: Gently add the cooked ravioli to the skillet and carefully toss to coat each piece with the creamy mushroom and spinach sauce without breaking the delicate pasta.
  10. Finish and Garnish: Remove the skillet from heat. Sprinkle the dish with grated Parmesan cheese and freshly chopped parsley or basil for added freshness and color.
  11. Serve Hot: Plate the mushroom ravioli immediately, serving while the sauce is warm and luscious for the best experience.

Notes

  • Use fresh ravioli for the best texture and flavor, but frozen can work if cooked per package directions.
  • Reserve pasta water to adjust the sauce thickness and help sauce adhere better to the ravioli.
  • For a vegetarian version, ensure the Parmesan cheese used is vegetarian-friendly or omit it entirely.
  • Add a squeeze of lemon juice for brightness if desired.
  • To make this dish vegan, substitute butter with a plant-based alternative, use coconut cream instead of heavy cream, and omit Parmesan cheese or use a vegan cheese substitute.

Keywords: Mushroom ravioli, creamy mushroom sauce, spinach ravioli sauce, Italian ravioli recipe, vegetarian ravioli, easy stovetop pasta, mushroom pasta sauce

Find it online: https://cheframi.com/creamy-mushroom-and-spinach-ravioli-recipe/