This is a very unique way to serve ravioli that we're sure you haven't thought of before! Serving ravioli on its own is good and all, but sometimes doing something a little fancy is just as nice. Even though there are a lot of steps to this recipe, we promise it isn't hard.
Spinach is packed with nutrients, helping your family stay healthy and strong. Getting enough nutrients each day is especially important during the winter, when illness is more common than any other time of the year. Your family needs their bodies to be strong so they can fight off whatever germs come their way.
Using frozen spinach will help keep the cost down. If you want, you can swap out cheese-filled ravioli for another type of ravioli of your choice. We recommend sticking to vegetarian options, as meat-filled ravioli can throw the taste of this dish off.
For other great pasta dishes, check out the other options on our site. We have tons of pasta dishes that are unique in their own ways. Many of them are quite simple, providing relief to busy parents who don't have time to spend ages in the kitchen. Enjoy!
Sautéed Ravioli with Spinach and Mushrooms
Ingredients:
1 pound mushrooms
2 packages (10 ounces each) frozen spinach, thawed
3 Tablespoons olive oil
4 cloves garlic, minced
1 pound cheese filled ravioli
3 Tablespoons butter
1½ teaspoons oregano
¼ teaspoon salt
¼ teaspoon pepper
¼ cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil.
2. Thinly slice the mushrooms. Squeeze out excess moisture from spinach.
3. In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot.
4. Add the garlic and cook until slightly browned.
5. Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
6. Add 1 tablespoon of the oil and the mushrooms to skillet and stir-fry until mushrooms begin to soften (3 to 5 minutes).
7. Add 2 tablespoons of the butter, the oregano, salt, pepper, and spinach. Cook until spinach is just limp and heated through, (about 3 minutes).
8. Divide the spinach and mushrooms among four plates.
9. Drain the ravioli. Add the remaining 1 tablespoon each oil and butter to the skillet.
10. Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.
11. Serve the ravioli on top of the spinach and mushrooms. Sprinkle with Parmesan.