Cook to impress with this super quick vegetarian ravioli dish. Elevating a store-bought ravioli with fresh ingredients.
I love experimenting with new recipes. Especially those that take less than 30 minutes to cook, and earn compliments like “I feel like I’m dining at an Italian restaurant” 😃🤩 So tonight’s dinner was an Italian ravioli with spinach and mushrooms. Made this using store-bought frozen ravioli so it was super quick and easy to make!
Italian Ravioli with Spinach & Mushrooms
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
300gm ravioli
100gm swiss mushrooms
¼ cup sun-dried tomatoes
4 cloves garlic
2 tbsp olive oil
1 cup fresh spinach
¼ tsp red chilli flakes
½ tsp Italian seasoning
2 tbsp capers
grated parmesan to garnish
½ cup heavy cream
freshly ground pepper
Directions
- Cook the ravioli in boiling water for 5 mins. Drain and set aside.
- Slice the mushrooms (thick slices). Chop the sun-dried tomatoes. Roughly chop the spinach. Mince the garlic.
- Heat a pan and add olive oil, mushrooms, capers, sun-dried tomatoes, and Italian seasoning. Cook on medium heat for 2-3 minutes.
- Add the spinach, garlic and red chilli flakes. Cook until the spinach wilts.
- Add the drained ravioli and stir to even out (and also re-heat the ravioli). This should just take a couple of minutes.
- Add the heavy cream and cook on low-medium heat for 2 minutes (until the consistency becomes thicker and creamy).
- Season with pepper.
- Add 1 tbsp of oil from the jar of sun-dried tomatoes.
- Spoon out into serving plates and garnish with grated parmesan cheese.
Notes
- I use Leggo’s Mushroom & Ricotta Ravioli.
- If not using capers, add a bit of salt to season.
- This recipe was adapted from Julia’s Album.
