Creamy Mushroom Ravioli with Spinach Recipe
A delightful dish featuring tender mushroom-filled ravioli tossed in a creamy spinach and mushroom sauce, enriched with garlic, shallots, and a hint of red pepper flakes. This comforting recipe balances rich flavors and fresh greens for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Ravioli and Sauce:
- 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
- Prepare the Ravioli: Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions, usually 3 to 5 minutes for fresh ravioli. Reserve half a cup of the pasta water before draining the ravioli and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat until melted and slightly bubbly. Add the minced garlic and finely chopped shallot, sautéing for 2 to 3 minutes until fragrant and softened. Stir in the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Add the chopped spinach and cook for another 2 to 3 minutes until wilted, seasoning with salt and pepper to taste.
- Make the Sauce: Reduce the heat to medium-low and pour in the heavy cream. Let it simmer gently for 2 to 3 minutes to thicken slightly. If the sauce becomes too thick, add some of the reserved pasta water, a little at a time, to achieve the desired consistency. Season the sauce with additional salt, pepper, and red pepper flakes if using.
- Combine and Serve: Gently add the cooked ravioli to the skillet, tossing carefully to coat each piece in the creamy mushroom and spinach sauce. Remove from heat and garnish with grated Parmesan cheese and fresh chopped parsley or basil. Serve immediately while hot for the best flavor and texture.
Notes
- Use fresh ingredients like garlic, mushrooms, and spinach for superior flavor.
- Reserve pasta water to help bind and adjust the sauce’s consistency.
- Do not overcook the ravioli; remove them from water as soon as they float to avoid mushiness.
- Preheat the skillet before adding oil and butter to sauté ingredients evenly.
- For a vegan or dairy-free version, use plant-based butter and substitute heavy cream with cashew cream.
- Pair with a fresh green salad, crusty bread, or steamed vegetables for a complete meal.
Keywords: mushroom ravioli, spinach, creamy mushroom sauce, Italian pasta, vegetarian ravioli recipe, easy dinner
