Ingredients
Scale
- 10 oz cheese ravioli (or your favorite)
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes, chopped
- 10 oz mushrooms (cremini, button, or baby portobellos), sliced
- 5 oz fresh spinach
- 4 cloves garlic, minced
Instructions
- Cook the ravioli according to the package instructions. Once they’re al dente, drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Toss in the minced garlic and sliced mushrooms, sautéing until the mushrooms are nice and tender.
- Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts down.
- Gently fold the cooked ravioli into the vegetable mix, tossing it all together to combine beautifully.
- Serve warm and enjoy every cheesy, delightful bite!
Notes
For a gluten-free option, use gluten-free ravioli. You can also make it vegan by substituting the cheese ravioli with vegan options and using nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg