RAVIOLI WITH MUSHROOM CREAM SAUCE

Meatless Mondays, 30-Minute Meals, Cooking for Two…this recipe for ravioli with a creamy mushroom sauce ticks ALL the boxes and more.

I really wanted to make homemade ravioli but time and energy dictated otherwise. So, off to the store I went for a refrigerated package of Mushroom Ravioli. You could also use ravioli with a ricotta filling or even the 3 cheese type. Any of them would be delicious.

This is one of the few meals my “meat and potatoes” husband really loves! Serve with crusty bread and a salad and you have a complete, delicious dinner that is guest worthy as well.

Prepare the ravioli according to package directions. Drain and set aside.

Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the mushrooms and the chopped sun-dried tomatoes. Saute for 2-3 minutes just until the mushrooms begin to soften.

Add the spinach, garlic, and red pepper flakes. Cook until the spinach wilts slightly, stirring frequently.

Pour in 1 cup of heavy cream, stir well, and bring to a simmer.

Add the cooked and drained ravioli, toss, and heat thoroughly. Check your seasonings and add salt and pepper if needed.

Print Recipe

RAVIOLI WITH MUSHROOM CREAM SAUCE

Meatless Mondays, 30-Minute Meals, Cooking for Two...this recipe for Ravioli with a Creamy Mushroom Sauce checks all the boxes and more!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

Keyword: 30 minutes or less, cooking for two, meatless mondays, mushrooms, pasta

Servings: 2 people

Author: Debbie

Cost: less than $10

Ingredients

• 10 ounces Ravioli your choice of fillings
• 10 ounces mushrooms, sliced Baby Bella, Shittake, White Button, Oyster, etc.
• 1/4 cup sun-dried tomatoes in oil chopped
• 6 ounces fresh spinach
• 4 cloves garlic minced
• 1/4 teaspoon red pepper flakes
• 1 cup heavy cream
• salt and pepper to taste

Instructions

• Prepare ravioli according to package directions. Drain and set aside.
• Heat 2 tablespoons olive oil in a large saute pan over medium-high heat.
• Add the mushrooms and tomatoes to the pan. Saute for 2-3 minutes.
• Place the spinach, garlic, and red pepper flakes into the pan. Stir well and saute until the spinach begins to wilt.
• Pour in the heavy cream and bring to a simmer.
• Add the ravioli to the pan and heat thoroughly.

Sprinkle with freshly grated Parmesan cheese and enjoy!

Thanks for stopping by!