Description
This easy one-pan cheesy ravioli is loaded with spinach, mushrooms, and sun-dried tomatoes in a creamy garlic sauce. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 (20 oz) package cheese ravioli
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- Cook ravioli according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned, about 5 minutes.
- Add garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and broth; stir in Italian seasoning, salt, and pepper. Bring to a simmer.
- Add Parmesan and mozzarella; stir until melted and sauce is smooth.
- Add cooked ravioli to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until heated through.
- Garnish with fresh basil if desired. Serve hot.
Notes
Make it gluten-free by using gluten-free ravioli. For extra protein, add cooked chicken or shrimp. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 580 kcal
- Sugar: 6 g
- Fat: 35 g
- Carbohydrates: 45 g
- Protein: 22 g