🧀🍄 Cheesy Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes

A creamy, cheesy pasta dish with rich umami from mushrooms, bright flavor from sun-dried tomatoes, and a pop of freshness from spinach — perfect for weeknight indulgence or casual entertaining.

📜 Description:

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.

🧺 Ingredients:

• 1 (20 oz) package cheese ravioli (fresh or frozen)
• Salt, for pasta water
• 2 tbsp olive oil
• 1 tbsp reserved oil from sun-dried tomatoes jar
• 2 cups fresh baby spinach
• 1 cup mushrooms, sliced (white button or cremini)
• ½ cup sun-dried tomatoes, julienned
• 3 cloves garlic, minced
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• ¼ cup grated Parmesan cheese, plus more for topping
• Fresh basil or parsley, chopped (optional garnish)

🍳 Instructions:

🔹 1. Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Add ravioli and cook according to package directions (usually 3–5 mins for fresh; 7–9 mins for frozen).
3. Drain and set aside, reserving ½ cup pasta water.

🔹 2. Sauté the Vegetables:

1. Heat olive oil and reserved tomato oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes. Sauté until fragrant (about 1 min).
3. Add mushrooms. Cook 4–5 mins until tender and browned.
4. Stir in sun-dried tomatoes and spinach. Cook 2–3 mins until spinach wilts.

🔹 3. Combine and Finish:

1. Add drained ravioli to the skillet.
2. Gently toss to coat with the vegetables and oil. Add reserved pasta water a little at a time to loosen the sauce if needed.
3. Stir in grated Parmesan. Adjust seasoning with salt and pepper.

🔹 4. Serve:

Plate warm and garnish with fresh basil or parsley and extra Parmesan.

🍴 Servings:

Serves 4 as a main course

💡 Notes & Tips:

• Add creaminess: Stir in a splash of cream or a dollop of ricotta for a richer sauce.
• Want protein? Add grilled chicken, Italian sausage, or cannellini beans.
• Cheese swap: Goat cheese or mozzarella pearls can be added for variation.
• Frozen ravioli tip: No need to thaw before boiling — just cook slightly longer.
• Extra tang: A squeeze of lemon juice adds brightness at the end.

🧠 Health Benefits:

• Spinach: Rich in iron, vitamins A and C, and antioxidants.
• Mushrooms: Support immunity and provide B-vitamins and selenium.
• Sun-dried tomatoes: Concentrated in lycopene and add deep, tangy flavor.
• Olive oil: Offers heart-healthy fats with anti-inflammatory benefits.

🧾 Nutritional Info (Per Serving – Approx.):

• Calories: 480
• Protein: 17g
• Fat: 20g
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 6g
• Sodium: 680mg

(Values will vary slightly based on ravioli type and cheese content.)

❓ Q&A Section

Q: Can I use a different type of ravioli?
A: Yes! Spinach and ricotta, mushroom, or even lobster ravioli work beautifully.

Q: Can I make this vegan?
A: Absolutely. Use vegan ravioli and dairy-free cheese alternatives, and skip the Parmesan.

Q: Is this dish freezer-friendly?
A: It’s best fresh, but you can freeze leftovers. Reheat gently with a splash of water or broth.

Q: What wine pairs well with this?
A: Try a light white like Pinot Grigio or a fruity red like Chianti.

Q: What can I serve with it?
A: Garlic bread, a fresh green salad, or roasted vegetables make great sides.