Sauteed Ravioli With Spinach And Mushrooms
|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|
|Oregano||1 1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.