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Sauteed Ravioli With Spinach And Mushrooms

Magical.Palate's picture
Ingredients
  Onion 1 Medium
  Mushrooms 1⁄2 Pound
  Fresh spinach/2 packages (10 ounces each) frozen spinach, thawed 1 Pound
  Olive oil/Vegetable oil 3 Tablespoon
  Garlic 4 Clove (20 gm), minced or crushed through a press
  Cheese ravioli 1 Pound
  Butter 3 Tablespoon
  Oregano 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1 Bring a large pot of water to a boil.
2 Meanwhile, thinly slice the onion and mushrooms. If using fresh spinach, wash and stem. If using frozen thawed spinach, squeeze out any excess moisture with your hands.
3 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic, and cook until the onion begins to soften, 2 to 3 minutes.
4 Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
5 Meanwhile, add 1 tablespoon of the oil and the mushrooms to the skillet and stir-fry until the mushrooms begin to soften, 3 to 5 minutes.
6 Add 2 tablespoons of the butter, the oregano, salt, pepper and spinach, and cook until the spinach is just limp and heated through, about 3 minutes.
7 Divide the spinach and mushrooms among four plates. Drain the ravioli. Add the remaining 1 tablespoon each oil and butter to the skillet. Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta

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