Mushroom Ravioli Sauce
This mushroom ravioli sauce is super easy, quick and very flavorful. Loaded with mushrooms, baby spinach, sun-dried tomatoes, garlic and parmesan.
Servings: 2
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!
Nutrition
Calories: 548kcal | Carbohydrates: 58g | Protein: 27g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 117mg | Sodium: 874mg | Fiber: 7g