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Creamy Tuscan Mushroom Ravioli

A 20-minute vegetarian dinner featuring cheese ravioli tossed in a glossy garlic brown butter sauce with caramelized mushrooms, spinach, and sun-dried tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 20 oz cheese ravioli fresh or frozen
Sauce & Veggies
  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 3 cups fresh spinach
  • 0.5 cup vegetable broth or white wine
  • 0.5 cup parmesan cheese grated
  • 1 tsp Italian seasoning

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Boil ravioli in salted water. Reserve 1/2 cup pasta water, then drain.
  2. Sauté mushrooms in 1 tbsp butter and oil until browned. Remove from pan.
  3. Melt remaining butter in pan. Sauté garlic and sun-dried tomatoes for 1 min.
  4. Deglaze with broth/wine. Add spinach and Italian seasoning; cook until wilted.
  5. Return mushrooms and ravioli to the pan.
  6. Add parmesan and reserved pasta water. Toss gently until a glossy sauce forms.
  7. Season with salt and pepper. Serve hot.

Notes

Use the oil from the sun-dried tomato jar for extra flavor.