Name: Mushroom Ravioli with Creamy Spinach and Garlic Sauce 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 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

This Mushroom Ravioli with Spinach is a comforting and elegant dish perfect for a cozy dinner. Fresh mushroom ravioli is tossed in a creamy garlic and shallot sauce with sautéed mushrooms and vibrant spinach. It’s quick to prepare and layered with rich, savory flavors.

The dish is a white bowl filled with four plump, square ravioli pieces with slightly crinkled edges, each ravioli light yellow and glistening with a buttery sauce. Scattered on and around the ravioli are sautéed mushroom slices with golden-brown edges and visible soft textures. Bright green wilted spinach leaves add a fresh contrast, spread evenly throughout the bowl. The dish is coated with a thin, shiny sauce dotted with small bits of black pepper and herbs. The overall look is warm, fresh, and savory with a mix of soft and tender textures. 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. Reserve ½ cup of the pasta water before draining, then set the ravioli aside.
Step 2: In a large skillet over medium heat, heat the olive oil and butter until melted and bubbly. Add the minced garlic and chopped shallot, sautéing for 2-3 minutes until fragrant and softened.
Step 3: Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release moisture and turn golden brown. Then add the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.
Step 4: Lower heat to medium-low and stir in the heavy cream. Let it gently simmer for 2-3 minutes. Add reserved pasta water in small amounts to adjust the sauce’s consistency as needed. Season with salt, pepper, and red pepper flakes if using.
Step 5: Gently add the cooked ravioli to the skillet and toss carefully to coat the pasta in the creamy sauce. Remove from heat and sprinkle with grated Parmesan and fresh herbs.
Step 6: Serve immediately, enjoying this rich and hearty dish while it’s warm.

Tips & Variations

For a vegan version, use dairy-free ravioli, plant-based butter, and cashew cream instead of heavy cream.
Add a splash of white wine when sautéing the mushrooms for extra depth of flavor.
If fresh mushroom ravioli isn’t available, use store-bought mushroom-filled pasta or substitute with cheese ravioli for a different twist.
Garnish with toasted pine nuts for a crunchy texture contrast.

Storage

Store leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce and prevent sticking. Avoid microwaving to preserve texture.

How to Serve

This image shows a white bowl filled with a dish of four large square ravioli pieces, light beige in color with crimped edges, floating in a shallow pool of brown buttery sauce. The ravioli are topped with chopped green herbs and sprinkled with cracked black pepper. Around and beneath the ravioli are several sautéed, glossy brown mushroom slices and vibrant dark green spinach leaves that add texture and color contrast. The sauce has a smooth, slightly oily surface that catches the light, giving the dish a rich appearance. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just cook according to package instructions, usually a bit longer than fresh, and proceed with the recipe as directed.

What can I substitute for heavy cream?

You can use cashew cream, coconut cream, or a store-bought dairy-free cream alternative to keep the sauce creamy and rich without dairy.