MUSHROOM RAVIOLI WITH SPINACH

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

This Mushroom Ravioli with Spinach is a total family favorite! With simple ingredients, you can have the most satisfying dish to serve today! Ready in just half an hour. Enjoy!

INGREDIENTS :

• 1 tbsp olive oil
• 5 ounces spinach, fresh
• salt and pepper
• 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
• ¼ tsp red pepper flakes
• 4 cloves garlic, minced
• ¼ c sun-dried tomatoes, chopped
• 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
• 2 tbsp olive oil

DIRECTIONS :

1. Refer to the directions provided on the package of the ravioli on how to cook it. Drain and rinse with cold water to stop the cooking process.
2. Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp olive oil and allow it to become hot.
3. Add the mushrooms and sun-dried tomatoes into the hot skillet, then sauté for about 2 minutes or until soft.
4. Add minced garlic, red pepper flakes, and fresh spinach. Sauté for a few minutes until aromatic. Make sure that the spinach is wilted.
5. Add the cooked ravioli and 1 tbsp olive oil. Toss everything to coat.
6. Reduce the heat to medium-low, then simmer the dish for a few more minutes.
7. Taste, then add salt and pepper to taste. Remove from the heat.
8. Serve and enjoy!

Notes:

• Feel free to use any type of ravioli for this recipe.
• Any type of mushroom will do.
• Kale is also a great alternative to spinach.
• You can use marinara sauce, four-cheese pasta sauces, or Alfredo sauce for this recipe.
• Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 375 | Fat 19g 29% | Saturated Fat 4g 25% | Cholesterol 38mg 13% | Sodium 488mg 21% | Potassium 670mg 19% | Carbohydrates 37g 12% | Fiber 4g 17% | Sugar 5g 6% | Protein 14g 28% | Vitamin A 3420IU 68% | Vitamin C 15.1mg 18% | Calcium 62mg 6% | Iron 9.4mg 52%