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Mushroom-Spinach Ravioli

15 May 2014

Mushroom-spinach ravioli_heidikinscooks_May 2014

Trader Joe’s has something that is similar to this and after having it once I decided I simply must recreate it. It’s pretty light without any heavy or creamy sauces (although, you could add some Alfredo or bechamel sauce if you wanted to), and the flavor of so many mushrooms was divine! I’ll definitely be making this again and again.

Mushroom-Spinach Ravioli

9-11 oz ravioli or tortellini, cooked according to package directions

1-2 tb olive oil
¼ yellow onion, sliced very thin
3-4 cloves garlic, minced
2-3 tablespoons white wine
1 lb brown mushrooms, rough chop
6 oz spinach, sliced into ribbons
Salt and pepper to taste
Parmesan or Romano cheese, for garnish

Cook pasta. In sauté pan heat olive oil, add onion, garlic, and mushrooms, cook 3-5 minutes. Add wine, turn heat to medium-low and simmer 5-7 minutes, add spinach, salt, and pepper. When spinach is wilty, sauce is done. Spoon over pasta, top with cracked pepper and Parmesan cheese. Eat while hot.

Serves 2.

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