Mushroom Ravioli with Spinach in Creamy Garlic Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season Sauce: Season with salt, freshly ground black pepper, and red pepper flakes if using, adjusting to taste for balanced flavor.
- Toss Ravioli: Gently add the cooked ravioli to the skillet with the sauce. Carefully toss to coat the ravioli without breaking them.
- 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
