Easy Ravioli With Mushroom Sauce
With store-bought frozen or fresh ravioli and the most amazing creamy mushroom sauce, everyone will love this meal.
Ingredients
- 20 ounce package of cheese ravioli refrigerated or frozen
- 16 ounces Cremini mushrooms quartered
- 4 cups Fresh baby spinach no need to pack it down when measuring
- 1 cups Heavy Cream
- ½ cup Freshly grated Pecorino Romano
- ½ cup Fresh tomatoes diced
- 3 Cloves garlic minced
- 3 tablespoon olive oil
- ½ teaspoon kosher salt or to taste
Instructions
- Bring a large pot of water to a boil.
- While you are waiting for the water to boil, heat a large sauté pan over medium heat.
- Add olive oil and mushrooms and cook until mushrooms are tender (about 5 minutes). If the mushrooms are sticking to the pan because they are dry, drizzle a little more olive oil over them.3 tbsp olive oil, 16 ounces Cremini mushrooms
- Next add the spinach and cover the pan with a lid to help them wilt down.4 cups Fresh baby spinach
- Add the garlic and cook for 1 minute.3 Cloves garlic
- Add heavy cream, salt and Pecorino and mix well.1 cups Heavy Cream, ½ cup Freshly grated Pecorino Romano, ½ tsp kosher salt
- Bring the cream sauce to a rapid simmer over medium heat or until it begins to bubble.
- Reduce heat to medium low and simmer until the sauce thickens a little.
- Toss in the fresh tomatoes and stir well and turn off the heat and place a lid on the sauce pan.½ cup Fresh tomatoes
- When water is boiling, add ravioli and cook until al dente according to manufacturer's instructions.20 ounce package of cheese ravioli
- Add cooked ravioli into pan of sauce.
- Very gently toss cooked ravioli in the sauce making sure to coat all of the ravioli.
- Serve immediately.
Nutrition
Calories: 569kcalCarbohydrates: 45gProtein: 20gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 909mgPotassium: 531mgFiber: 4gSugar: 5gVitamin A: 2597IUVitamin C: 8mgCalcium: 171mgIron: 11mg
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