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Mushroom Ravioli with Spinach

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This Mushroom Ravioli with Spinach is a cozy and elegant pasta dish that combines earthy mushroom-filled ravioli with fresh spinach in a creamy garlic parmesan sauce. Quick and easy to make in under 30 minutes, it’s the perfect weeknight dinner or simple meal for entertaining guests.

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)

Instructions

  1. Cook mushroom ravioli according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil or butter over medium heat.
  3. Sauté shallot and garlic for 2–3 minutes, until fragrant and softened.
  4. Stir in cream and bring to a gentle simmer. Let it thicken slightly (2–3 minutes).
  5. Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes (if using).
  6. Gently fold in cooked ravioli and toss to coat in the sauce.
  7. Sprinkle with Parmesan cheese and garnish with lemon zest or fresh herbs before serving.

Notes

  • Add extra sautéed mushrooms or sun-dried tomatoes for more depth.
  • For a dairy-free version, use almond milk or a plant-based cream and cheese alternative.
  • Lighten the sauce with Greek yogurt or use half-and-half instead of heavy cream.
  • Best enjoyed fresh, but can be prepped in stages and reheated gently.

Nutrition

Find it online: https://cookedbymaya.com/mushroom-ravioli-with-spinach/