Name: Creamy Mushroom Ravioli with Spinach Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb fresh mushroom ravioli (store-bought or homemade); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 medium shallot, finely chopped; 8 oz fresh cremini or button mushrooms, thinly sliced; 2 cups fresh spinach, washed and roughly chopped; ½ cup heavy cream (or a dairy-free alternative, like cashew cream); ¼ cup grated Parmesan cheese (optional for garnish); Salt and freshly ground black pepper, to taste; ¼ teaspoon red pepper flakes (optional, for a touch of heat); Fresh parsley or basil, chopped (for garnish)

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Introduction

Mushroom ravioli with spinach is a comforting yet elegant dish that combines tender pasta filled with savory mushrooms and a creamy, flavorful sauce. It’s perfect for a cozy weeknight dinner or a special occasion meal that’s easy to prepare.

A white bowl holds four square ravioli with a light golden-yellow color and a slightly soft texture, scattered with specks of black pepper. Around and on top of the ravioli are dark brown sautéed mushroom slices with a glossy appearance, and vibrant deep green spinach leaves, all sitting in a glossy, light brown sauce that fills the bowl's base. The dish has a fresh, hearty look with distinct layers of pasta, vegetables, and sauce, presented on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh mushroom ravioli (store-bought or homemade)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, finely chopped
8 oz fresh cremini or button mushrooms, thinly sliced
2 cups fresh spinach, washed and roughly chopped
½ cup heavy cream (or a dairy-free alternative, like cashew cream)
¼ cup grated Parmesan cheese (optional for garnish)
Salt and freshly ground black pepper, to taste
¼ teaspoon red pepper flakes (optional, for a touch of heat)
Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions, usually 3–5 minutes for fresh ravioli. Reserve ½ cup of the pasta water before draining. Set the ravioli aside.
Step 2: In a large skillet, heat olive oil and butter over medium heat until melted and slightly bubbly. Add minced garlic and chopped shallots and sauté for 2–3 minutes until fragrant and softened.
Step 3: Stir in the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until mushrooms release moisture and turn golden brown.
Step 4: Add the chopped spinach to the skillet and cook for 2–3 minutes, just until wilted. Season with a pinch of salt and freshly ground black pepper.
Step 5: Lower the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2–3 minutes. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your preferred consistency. Season with salt, pepper, and red pepper flakes if using.
Step 6: Gently add the cooked ravioli to the skillet, tossing carefully to coat each piece in the creamy mushroom and spinach sauce.
Step 7: Remove from heat and sprinkle with grated Parmesan cheese and fresh chopped parsley or basil.
Step 8: Serve immediately while hot, accompanied by your favorite side dishes.

Tips & Variations

Use fresh, high-quality mushrooms and spinach for the best flavor and texture.
Reserve the pasta water to help the sauce bind perfectly to the ravioli.
Replace heavy cream with cashew cream and use plant-based butter for a vegan alternative.
A pinch of red pepper flakes adds a nice gentle heat but can be omitted if you prefer mild flavors.
Preheat your skillet before adding oil and butter to ensure even sautéing.
Serve with crusty bread to mop up every bit of the delicious sauce.

Storage

Store leftover mushroom ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if it thickens. Avoid overheating to prevent the ravioli from becoming mushy.

How to Serve

A white bowl filled with five square ravioli pieces that are light golden with crinkled edges, each topped with small bits of herbs and black pepper. Around and beneath the ravioli, there are dark green wilted spinach leaves mixed with several sautéed brown mushroom slices, all sitting in a light brown, glossy sauce that adds shine and moisture to the dish. The overall look is fresh and warm, with specks of seasoning visible on the pasta and vegetables. The bowl is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushroom ravioli instead of fresh?

Yes, frozen ravioli can be used. Just cook it according to package instructions, which usually take a bit longer than fresh. Be sure to reserve some cooking water to adjust the sauce consistency.

How can I make this dish vegan?

To make this dish vegan, use a dairy-free cream alternative like cashew cream, replace butter with plant-based margarine or oil, and omit the Parmesan cheese or use a vegan cheese substitute. The flavors remain rich and satisfying.