Cheesy Ravioli With Spinach, Mushrooms, And Sun-dried Tomatoes
  1. Bring a large pot of salted water to a boil. Cook ravioli until al dente. Drain and set aside.

  2. In a large skillet, heat 2 tablespoons olive oil over medium heat.

  3. Add mushrooms and sun-dried tomatoes. Sauté for 2–3 minutes until mushrooms soften. <

  4. Id=”instruction-step-4″ style=”margin-bottom: 1em”>4. Stir in minced garlic and red pepper flakes. Let cook for 30 seconds. <

  5. Id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Add fresh spinach and stir until wilted, about 2 minutes. <

  6. Id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Lower heat to medium-low. Add cooked ravioli and 1 tablespoon olive oil. Stir gently to combine. <

  7. Id=”instruction-step-7″ style=”margin-bottom: 1em”>7. Reheat for 1–2 minutes and season with salt and pepper to taste.

  8. D=”instruction-step-8″ style=”margin-bottom: 1em”>8. Serve immediately with grated Parmesan or fresh basil, if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

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