Introduction
If you love quick dinners that taste like they came from an Italian restaurant, this Cheese Ravioli with Spinach, Mushrooms, Sun-Dried Tomatoes, and Garlic is going to be your new favorite. It’s creamy, savory, and loaded with flavor — and the best part? You can whip it up in under 30 minutes using store-bought ravioli. Perfect for busy weeknights or an elegant weekend dinner.
Ingredients
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1 package (about 9–12 oz) cheese ravioli (fresh or frozen)
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2 tbsp olive oil
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2 cups fresh spinach leaves
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1 cup mushrooms, sliced
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½ cup sun-dried tomatoes, chopped
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4 cloves garlic, minced
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½ cup heavy cream
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¼ cup grated Parmesan cheese
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Salt & pepper to taste
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Optional: fresh basil for garnish
Instructions
Step 1 – Cook the Ravioli
Bring a pot of salted water to a boil. Cook ravioli according to package directions. Drain and set aside.
Step 2 – Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until soft, about 4–5 minutes. Add garlic and cook for another 1 minute.
Step 3 – Add Spinach & Tomatoes
Stir in spinach and sun-dried tomatoes, cooking until spinach wilts.
Step 4 – Make the Sauce
Pour in heavy cream, season with salt and pepper, and stir. Let it simmer for 2–3 minutes.
Step 5 – Combine & Serve
Add cooked ravioli to the skillet, toss gently to coat in the sauce, and sprinkle with Parmesan. Garnish with fresh basil if desired.
Tips for Best Results
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Use sun-dried tomatoes packed in oil for extra flavor.
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For a lighter version, swap heavy cream with half-and-half.
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Add grilled chicken or shrimp for a protein boost.
Serving Suggestions
Serve with garlic bread and a crisp green salad for a complete meal.
Nutrition (Per Serving) (Approximate)
Calories: 380 | Protein: 14g | Carbs: 42g | Fat: 18g