Description
Indulge in a creamy and flavorful Spinach Mushroom Alfredo Ravioli dish that’s perfect for a cozy night in. This recipe combines tender cheese ravioli with a rich alfredo sauce loaded with earthy mushrooms and fresh spinach. It’s a satisfying and comforting vegetarian pasta meal that will surely impress your taste buds.
Ingredients
Scale
Ravioli:
- 18 oz refrigerated cheese ravioli
Alfredo Sauce:
- 2 tbsp olive oil
- 8 oz cremini or button mushrooms (sliced)
- 3 cups fresh spinach
- 3 tbsp unsalted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Garnish:
- Extra Parmesan
- Fresh parsley
Instructions
- Cook Ravioli: Prepare ravioli according to package instructions until al dente. Drain and set aside.
- Sauté Mushrooms and Spinach: In a large skillet, heat olive oil, and cook mushrooms until browned. Add spinach, cook until wilted, and set aside.
- Make Alfredo Sauce: Melt butter in the skillet, sauté garlic, whisk in heavy cream, simmer, then add Parmesan, nutmeg, salt, and pepper. Cook until thickened.
- Combine Ingredients: Add cooked ravioli, mushrooms, and spinach to the sauce. Toss gently to coat.
- Serve: Garnish with extra Parmesan and parsley. Enjoy warm!
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Frozen spinach (thawed and drained) can be used if fresh spinach is not available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 130 mg
