Description
This mushroom ravioli sauce is super easy, quick and very flavorful. Loaded with mushrooms, baby spinach, sun-dried tomatoes, garlic and parmesan.
Ingredients
- Mushroom ravioli- 0.5 lb (250 g)
- Olive oil- 1 tablespoon
- Onion (finely chopped)-1/2
- Garlic cloves (minced)-3
- Mushrooms (sliced)-0.5 lb (250 g)
- Baby spinach-3 cups
- sun dried tomatoes- 1/4 cup
- Red chili flakes-1/4 teaspoon
- Black pepper and salt to taste
- Heavy cream/ half & half- 1 cup
- Parmesan cheese- 1/2 cup
Instructions
- Cook the mushroom ravioli according to package directions.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add the onion and cook until translucent, about 1 minute.
- Increase the heat to medium high and add the mushrooms. Cook until tender, about 4 minutes.
- Add the garlic, sun-dried tomatoes and spinach. Season with red chili flakes, salt and pepper. Cook further for 1-2 minutes or until spinach is wilted.
- Turn the heat to low and add the heavy cream to the pan. Bring to a gentle simmer.
- Stir in the parmesan cheese and cook until melted.
- Add in the cooked ravioli and give a nice stir. Serve immediately and enjoy!
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Sauce recipes
- Cuisine: Italian
Nutrition
- Calories: 548 kcal
- Sodium: 874 mg
- Fat: 49 g
- Saturated Fat: 21 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 117 mg