Saturday, December 14, 2019

Mushroom Ravioli with Spinach


Ingredients

10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil
1/4 cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
5 oz spinach , fresh
4 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
salt and pepper
Instructions
Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat.
Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.

Full recipe