Description
A cozy and elegant dish featuring fresh mushroom ravioli tossed in a creamy mushroom and spinach sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 1 pound fresh mushroom ravioli
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 8 ounces fresh cremini or button mushrooms, thinly sliced
- 2 cups fresh spinach, washed and roughly chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes
- Fresh parsley or basil, chopped
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Instructions
- 1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, about 3-5 minutes. Reserve 1/2 cup of pasta water and set aside the cooked ravioli.
- 2. In a large skillet, heat olive oil and butter over medium heat. Add garlic and shallot, and sauté for 2-3 minutes until fragrant.
- 3. Stir in the mushrooms and cook for 5-7 minutes until browned. Season with salt and pepper.
- 4. Add spinach to the skillet and let wilt for 2-3 minutes, seasoning lightly.
- 5. Reduce heat to medium-low and pour in heavy cream. Simmer for 2-3 minutes until thickened, adding pasta water to adjust consistency.
- 6. Taste and adjust seasoning with more salt, pepper, and red pepper flakes.
- 7. Gently add the cooked ravioli, tossing to coat in the sauce. Heat through for 2-3 minutes.
- 8. Remove from heat, stir in Parmesan until melted, and garnish with parsley or basil.
- 9. Serve immediately, garnished with more Parmesan and black pepper.