Mushroom Ravioli with Spinach in Creamy Garlic Sauce Recipe

Introduction

This mushroom ravioli with spinach is a comforting and flavorful dish that combines tender pasta with a creamy mushroom and spinach sauce. It’s perfect for a quick weeknight dinner or a special meal to impress guests.

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 (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley or basil, chopped for garnish

Instructions

1. Step 1: Fill a large pot with water, add salt, and bring to a rolling boil. Add the mushroom ravioli and cook according to package instructions. Reserve 1/2 cup of the pasta water before draining the ravioli. Set the ravioli aside.
2. Step 2: In a large skillet, heat olive oil and unsalted butter over medium heat until melted and slightly bubbling.
3. Step 3: Add minced garlic and finely chopped shallot to the skillet. Sauté for 2 to 3 minutes until soft and fragrant.
4. Step 4: Stir in sliced mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their liquid and develop a golden color.
5. Step 5: Add the chopped spinach and cook for 2 to 3 minutes until wilted. Season with a pinch of salt and pepper.
6. Step 6: Reduce heat to medium-low. Stir in the heavy cream and let it simmer gently for 2 to 3 minutes.
7. Step 7: If the sauce seems too thick, add a splash of the reserved pasta water until you reach the desired consistency.
8. Step 8: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using.
9. Step 9: Gently add the cooked ravioli to the skillet and toss carefully to coat the pasta in the creamy mushroom and spinach sauce.
10. Step 10: Remove from heat, sprinkle with grated Parmesan cheese and fresh parsley or basil. Serve immediately while hot.

Tips & Variations

• Use fresh ingredients and reserve pasta water to create a silky sauce that clings to the ravioli.
• Add a drizzle of truffle oil for an elegant, earthy flavor boost.
• Substitute fresh spinach with kale or Swiss chard for a different leafy green option.
• Omit Parmesan for a dairy-free version and try nutritional yeast instead for a cheesy flavor.

Storage

Store leftover mushroom ravioli and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ravioli instead of fresh?

Yes, you can use dried mushroom ravioli, but be sure to adjust the cooking time according to the package instructions and keep some pasta water to help the sauce adhere better.

How do I prevent the spinach from getting watery?

Cook the spinach just until it wilts, about 2 to 3 minutes, to avoid releasing too much moisture into the sauce.

Mushroom Ravioli with Spinach in Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This Mushroom Ravioli with Spinach recipe combines delicate fresh mushroom ravioli with a creamy sautéed mushroom and spinach sauce. Sautéed garlic, shallots, and cremini mushrooms create a rich base that is enhanced by heavy cream and a touch of Parmesan cheese, finished with fresh herbs for a comforting and elegant Italian-inspired dish perfect for a cozy dinner.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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 (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley or basil, chopped for garnish

Instructions

1. Cook the Ravioli: Fill a large pot with salted water and bring it to a rolling boil. Add the mushroom ravioli and cook according to the package instructions, typically 3-5 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the ravioli and set aside.
2. Heat the Skillet: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat until melted and slightly bubbly, preparing the base for the sauce.
3. Sauté Aromatics: Add the minced garlic and finely chopped shallot to the skillet. Cook for 2 to 3 minutes until they become soft and fragrant, stirring frequently to avoid burning.
4. Cook Mushrooms: Stir in the thinly sliced cremini or button mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms release their liquids and develop a golden brown color.
5. Add Spinach: Add the chopped spinach to the skillet and cook for 2 to 3 minutes, just until the spinach wilts. Season lightly with salt and freshly ground black pepper.
6. Simmer Cream Sauce: Lower the heat to medium-low. Pour in 1/2 cup heavy cream and let the mixture simmer gently for 2 to 3 minutes to thicken and combine flavors.
7. Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water a little at a time until the desired creamy consistency is reached.
8. Season Sauce: Season with salt, freshly ground black pepper, and red pepper flakes if using, adjusting to taste for balanced flavor.
9. Toss Ravioli: Gently add the cooked ravioli to the skillet with the sauce. Carefully toss to coat the ravioli without breaking them.
10. Garnish and Serve: Remove from heat. Sprinkle the dish with grated Parmesan cheese and fresh chopped parsley or basil. Plate immediately and serve hot for the best flavor and texture.

Notes

• Reserve pasta water when draining ravioli to help adjust the sauce consistency and bind it smoothly to the pasta.
• For enhanced flavor, use fresh mushrooms and fresh spinach whenever possible.
• Optional drizzle of truffle oil enhances the mushroom flavor for an earthy, luxurious touch.
• If you prefer a lighter sauce, reduce the amount of heavy cream or substitute with half-and-half.
• Parmesan cheese is optional but adds a lovely sharpness that complements the creamy sauce.
• Adjust red pepper flakes to suit your spice preference or omit for a milder dish.

Keywords: mushroom ravioli, creamy mushroom sauce, spinach pasta, vegetarian pasta recipe, Italian dinner, easy ravioli dish