Name: Mushroom Ravioli with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 10–12 oz mushroom ravioli (store-bought or homemade); 2 cups fresh spinach; 2 cloves garlic, minced; 1 small shallot or ¼ small onion, finely chopped; 1 tbsp olive oil or butter; ½ cup heavy cream or half-and-half; ¼ cup grated Parmesan cheese; Salt and pepper, to taste; Optional: red pepper flakes, lemon zest, or fresh herbs (for garnish)

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Mushroom ravioli with spinach is a comforting and elegant dish that brings together earthy mushrooms, tender pasta, and vibrant greens in a creamy, savory sauce. I love how quick it is to pull together, especially when I use store-bought ravioli, and how it still feels like something I’d order at a cozy Italian trattoria. It’s perfect for a weeknight dinner or a simple yet impressive meal for guests.

Why You’ll Love This Recipe

I love this recipe because it balances hearty and light so well. The mushroom-filled ravioli gives it richness, while the fresh spinach adds brightness and color. The sauce is creamy but not heavy, and I can make it all in one pan in under 30 minutes. Whether I’m cooking for myself or serving it as a main course at dinner, it always feels special and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mushroom ravioli (store-bought or homemade)
Fresh spinach
Garlic, minced
Shallot or onion, finely chopped
Olive oil or butter
Heavy cream or half-and-half
Parmesan cheese, grated
Salt and pepper
Optional: red pepper flakes, lemon zest, or fresh herbs for garnish

Directions

I cook the mushroom ravioli according to the package instructions, then drain and set it aside.
In a large skillet, I heat olive oil or butter over medium heat.
I sauté the shallot and garlic until fragrant and softened, about 2–3 minutes.
I stir in the cream and bring it to a gentle simmer, letting it thicken slightly.
I add the fresh spinach and cook until just wilted, then season with salt, pepper, and optional red pepper flakes.
I gently fold in the cooked ravioli and toss everything to coat in the sauce.
I finish with a generous sprinkle of Parmesan cheese and garnish with lemon zest or fresh herbs if I want a pop of flavor.

Servings and timing

This recipe serves about 2–3 as a main course. It takes me 10 minutes to prep and around 15 minutes to cook, so I usually have it ready to serve in just 25 minutes.

Variations

Sometimes I add sautéed mushrooms to the sauce for extra texture and flavor. I’ve also stirred in sun-dried tomatoes or chopped walnuts for a little twist. If I want a dairy-free version, I swap the cream for unsweetened almond milk and skip the cheese—or use a plant-based version. For a lighter option, I use half-and-half or even Greek yogurt for a creamy texture without the richness of heavy cream.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stovetop with a splash of cream or water to loosen the sauce. I avoid microwaving too long so the ravioli doesn’t become too soft.

FAQs

Can I use frozen ravioli?

Yes, I often use frozen mushroom ravioli—it works just as well. I cook it straight from frozen, following the package directions.

Can I add protein to this dish?

Absolutely. I sometimes add grilled chicken, sautéed shrimp, or even white beans for extra protein.

How can I make the sauce lighter?

I use half-and-half or whole milk instead of cream for a lighter version. It’s still creamy but not as rich.

Can I make this ahead of time?

I prefer making it fresh, but I’ve cooked the ravioli and prepped the sauce separately a few hours ahead. I combine and reheat gently before serving.

What type of spinach works best?

I like using baby spinach because it wilts quickly and blends well with the sauce, but regular spinach works too—I just chop it up before adding.

Conclusion

Mushroom ravioli with spinach is one of those dishes I can count on for a comforting yet refined meal. I love how the flavors come together with minimal effort, and how easy it is to customize depending on what I have on hand. It’s cozy, creamy, and completely satisfying—definitely a go-to in my recipe rotation.