Mushroom Ravioli with Creamy Spinach and Garlic Sauce Recipe
A delightful Mushroom Ravioli with Spinach recipe featuring fresh mushroom ravioli tossed in a creamy garlic and shallot-infused mushroom sauce with wilted spinach. This dish combines savory mushrooms, fresh greens, and a luscious cream sauce for an elegant yet easy-to-make meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
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 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, typically 3-5 minutes for fresh ravioli. Reserve ½ cup of pasta water before draining. Set the ravioli aside carefully to avoid tearing.
- Sauté the Vegetables: In a large skillet, heat olive oil and butter over medium heat until melted and slightly bubbly. Add minced garlic and finely chopped shallot, sautéing for 2-3 minutes until fragrant and softened. Stir in thinly sliced mushrooms and cook 5-7 minutes, stirring occasionally, until mushrooms release moisture and become golden brown. Add roughly chopped fresh spinach and cook for 2-3 minutes until wilted. Season the mixture with salt and freshly ground black pepper to taste.
- Make the Sauce: Reduce heat to medium-low and stir in the heavy cream. Let the cream simmer gently for 2-3 minutes to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to adjust the consistency. Season with salt, pepper, and red pepper flakes if using, to taste.
- Combine and Serve: Gently add the cooked ravioli to the skillet with the creamy mushroom and spinach sauce. Toss carefully to coat each ravioli thoroughly without breaking them. Remove from heat and sprinkle with grated Parmesan cheese and chopped fresh parsley or basil as garnish. Serve immediately while hot for best flavor and texture.
Notes
- Use fresh ravioli for best texture; frozen ravioli may require longer cooking time.
- Substitute heavy cream with cashew cream for a dairy-free version.
- Adjust red pepper flakes to control the heat level or omit if preferred.
- Reserve pasta water is used to help loosen and achieve desired sauce consistency.
- Fresh herbs like parsley or basil add a fresh, aromatic finish to the dish.
Keywords: Mushroom ravioli recipe, spinach ravioli sauce, creamy mushroom pasta, easy vegetarian ravioli, Italian pasta dish, garlic shallot sauce, homemade mushroom ravioli
