This comforting and elegant pasta dish brings together tender cheese-filled ravioli with sautéed mushrooms, baby spinach, and tangy sun-dried tomatoes in a rich olive oil and garlic sauce. It’s quick to prepare, incredibly flavorful, and comes together in just about 25 minutes — no heavy cream needed, just simple, wholesome ingredients and loads of Mediterranean flair.1 (20 oz) package cheese ravioli (fresh or frozen)Salt, for pasta water2 tbsp olive oil1 tbsp reserved oil from sun-dried tomatoes jar2 cups fresh baby spinach1 cup mushrooms, sliced (white button or cremini)½ cup sun-dried tomatoes, julienned3 cloves garlic, minced¼ tsp red pepper flakes (optional)Salt & black pepper, to taste¼ cup grated Parmesan cheese, plus more for toppingFresh basil or parsley, chopped (optional garnish)🍳 Instructions:🔹 1. Cook the Ravioli:Bring a large pot of salted water to a boil.Add ravioli and cook according to package directions (usually 3–5 mins for fresh; 7–9 mins for frozen).Drain and set aside, reserving ½ cup pasta water.🔹 2. Sauté the Vegetables:Heat olive oil and reserved tomato oil in a large skillet over medium heat.Add garlic and red pepper flakes. Sauté until fragrant (about 1 min).Add mushrooms. Cook 4–5 mins until tender and browned.Stir in sun-dried tomatoes and spinach. Cook 2–3 mins until spinach wilts.🔹 3. Combine and Finish:Add drained ravioli to the skillet.Gently toss to coat with the vegetables and oil. Add reserved pasta water a little at a time to loosen the sauce if needed.Stir in grated Parmesan. Adjust seasoning with salt and pepper.🔹 4. Serve:
Cheesy Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes
