Description
Garlic Butter Ravioli with Spinach & Sun-Dried Tomatoes
Ingredients
1 package (9 oz) cheese or mushroom ravioli
2 tbsp butter
2 tbsp olive oil
3 garlic cloves, minced
1 cup mushrooms, sliced
1 cup baby spinach
1/3 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1/2 cup vegetable broth
Salt and black pepper, to taste
Red chili flakes (optional, for spice)
Directions
Cook ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside.
Sauté garlic and mushrooms: In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté until fragrant. Toss in the mushrooms and cook until softened.
Add broth and sun-dried tomatoes: Pour in the vegetable broth and stir in the sun-dried tomatoes. Let it simmer for 2-3 minutes.
Toss in spinach: Add the baby spinach to the skillet and cook until just wilted.
Combine with ravioli: Gently toss the cooked ravioli into the skillet, making sure it’s well-coated in the garlic butter sauce.
Season and serve: Season with salt, black pepper, and red chili flakes if desired. Top with grated Parmesan and serve warm.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 320 kcal per serving
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