Ingredients

The following ingredients have 4 Servings
  • 10 oz ravioli ((cheese ravioli, pesto-filled, etc.))
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomatoes (, chopped)
  • 10 oz mushrooms ((cremini, button mushrooms, or baby portobellos))
  • 5 oz spinach (, fresh)
  • 4 cloves garlic (, minced)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper

Instruction

  • Cook ravioli until al dente. Drain.
  • In a large skillet, heat 2 tablespoons olive oil on medium heat.
  • Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
  • Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
  • To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
  • Season with salt and pepper.